Fresh Tomato Lentil and Chicken Bake

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 teaspoon salt
• 2 cups cooked lentils (or 1 can, drained and rinsed)
• 1 (14.5 oz) can diced tomatoes
• 2 cups cooked, shredded chicken (or 1 can, drained and rinsed)
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 1/4 cup freshly grated Parmesan cheese

Directions

1. Preheat oven to 375°F.
2. Heat the olive oil in a large ovenproof skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
3. Add the garlic, oregano, cumin, paprika, coriander, red pepper flakes, and salt and cook, stirring, for 1 minute.
4. Stir in the lentils, tomatoes, and chicken and bring to a simmer. Simmer for 10 minutes, stirring occasionally.
5. Remove from the heat and stir in the parsley and basil.
6. Sprinkle with the Parmesan cheese and bake in the preheated oven for 15 minutes.
7. Serve hot.

Interesting Facts

• This dish is a great way to use up leftover chicken.
• Lentils are a great source of protein and fiber.
• This dish is naturally gluten-free and dairy-free.