Moroccan Chicken and Lentils

Once again, lentils to the rescue!  If you’ve got some leftover chicken, but not quite enough for a meal, add it to the lentils to stretch those leftovers.  This recipe provides lots of protein, fiber, and healthy fats with just a few carbs.  And it tastes great warm or chilled!

Moroccan Chicken and Lentils


1-2 cups cooked chicken (canned, leftover, or freshly cooked)
1 purple onion, chopped
2 cloves garlic, crushed
2 TBS olive or coconut oil
1 pound lentils

For the dressing:

1 cup olive oil
½ cup red wine vinegar
2-3 TBS ground cumin
2 TBS chili powder
1 tsp salt
¼ tsp cinnamon


Cook lentils according to package directions (with the water), about 25 minutes.  Drain when finished cooking. Saute onions and garlic in the olive or coconut oil.  Add chicken and heat until warm. Combine all the ingredients for the dressing.  Mix thoroughly and blend well with the chicken and veggies and the cooked lentils.  Serve warm or chilled.  Great flavors and super easy!