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Berbere Chicken Breasts with Lentils

Recipe Source by the Perdue Farms Culinary Team

Berbere Chicken Breasts with Lentils

Recipe Source by the Perdue Farms Culinary Team
Add an exotic twist to grilled chicken! Here, chicken breasts are coated in an Ethiopian dry rub before being grilled to perfection and served over lentils. Sensational any time of year!

Recipe Quick Facts

Prep
5
Minutes .
Marinate
30
Minutes .
Cook
30
Minutes .
Makes
4
Servings .
The link to Berbere Chicken Breasts with Lentils has been copied

Ingredients

Ingredients

  • 4 boneless skinless chicken breasts
  • 1 tablespoon ground coriander
  • 2 teaspoons cumin
  • 1 teaspoon ground fenugreek
  • 2 teaspoons fine ground black pepper
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cloves
  • 3 tablespoons ground chili powder
  • 6 tablespoons ground smoked paprika
  • 2 teaspoons salt
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon turmeric
  • 1 cup lentils
  • 3 cups chicken broth
  • 2 tablespoons olive oil
  • 1/2 cup small-diced onion
  • 1/4 cup small-diced carrots
  • 1/4 cup small-diced celery
  • 1 tablespoon minced garlic
  • 1/2 cup chopped tomatoes
  • 2 tablespoons fresh chopped parsley
  • 1/2 teaspoon ground black pepper

Made with Our

Approx. 3-lb. pack of succulent and juicy chicken breasts ― portioned in three 1-lb. pouches

Your Price

$39.99 Each
avg/ea

Step 1

Recipe step image

Step 1

Blend all seasoning ingredients together. Season the chicken breast on all sides and let sit in the refrigerator for 1/2 hour.

Step 2

Step 2

To make the lentils, add olive oil to a medium sauce pot over medium heat. Add carrots, onions and celery and lightly sauté until the onions are translucent, about four to five minutes. Add garlic and cook for another minute. Add the lentils and mix in well. Add the tomatoes, followed by the stock. Cook until lentils are tender, and all the stock has been absorbed. Finish the lentils with the parsley and black pepper.

Step 3

Step 3

Grill chicken on the grill over medium heat; cook until the internal temperature reaches 170 F.

Step 4

Step 4

Slice chicken and serve over lentils.

Nutritional information for marinade only.

The Perdue Farms Culinary Team

Chef Chris Moyer, CEC, CRC, and Chef Shawn Reese, CEC, CRC, bring decades of combined culinary experience to their roles at Perdue Farms. The chefs contribute to recipe development, culinary ideation, and all culinary aspects of the company business.
MEET THE CHEFS