Smoked Paprika Chicken & Lentil Bowl
Smoked paprika seared chicken over French green lentils with roasted carrots and garlicky kale.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Makes
- 4 bowls
French green lentils, sometimes sold as Puy lentils, hold their shape when cooked, which makes them good as a warm base instead of a mush. Smoked paprika gives the chicken a bacon-like smokiness, and a splash of sherry vinegar in the lentils keeps everything bright.
Why this recipe works
Lentils dressed while warm absorb the vinegar and oil, so they taste seasoned all the way through. Smoked paprika and sweet roasted carrots balance the earthy lentils.
Ingredient notes
Brown or green lentils will work but soften more; red lentils will turn to mush. Spanish smoked paprika (pimentón) comes sweet or hot; this recipe uses sweet.
Common mistakes
- Boiling the lentils hard, which splits them.
- Overcooking the kale until gray; it should stay bright green.
What to serve with it
A spoonful of Greek yogurt or a drizzle of olive oil on top.
Meal prep
The lentils are good cold as a salad base; keep the kale with the chicken.
More bowls like this
Cooking tips
Season the lentil cooking water lightly at the end, not the start; salt early can toughen the skins. Use the chicken pan for the kale to pick up the browned bits.
Swaps and variations
Use chicken thighs and cook 6 to 7 minutes per side. Swap the kale for spinach and wilt for 1 minute.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat until hot (165°F / 74°C).
Recipe
Smoked Paprika Chicken & Lentil Bowl
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Makes
- 4 bowls
Ingredients
- For the lentils
- For the carrots and kale
- For the chicken
You’ll need: rimmed sheet pan; medium saucepan; large skillet; instant-read thermometer
Method
-
Combine the lentils, water and bay leaf in a saucepan. Bring to a boil, then simmer uncovered 20 to 25 minutes, until tender but holding their shape. Drain, discard the bay leaf, and toss with the sherry vinegar, extra virgin olive oil and 1/4 teaspoon salt.
-
Heat the oven to 425°F (220°C). Toss the carrots with 1 tablespoon olive oil and a pinch of salt and roast 25 minutes, turning once, until browned and tender.
-
Season the chicken with the smoked paprika and 1/2 teaspoon salt. Heat 1 tablespoon olive oil in a large skillet over medium-high heat and cook 5 to 6 minutes per side, until 165°F (74°C). Rest 5 minutes, then slice.
-
In the same skillet over medium heat, cook the sliced garlic 30 seconds, add the kale and the remaining salt and toss 2 to 3 minutes, until just wilted.
-
Divide the lentils among 4 bowls and top with the carrots, kale and sliced chicken.
Questions
Do I need to soak lentils?
No. French green lentils cook in 20 to 25 minutes without soaking.
Can I use canned lentils?
Yes. Use 2 cans, drained and rinsed, and dress them the same way.
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