Light Leftover Chicken Lunch

Easy to prepare and yummy tote-along lunch. Great if you have leftover chicken from the night before. Or leave the chicken out for a vegan option.

• Preparation Time: 15 mins
• Cooking Time: 26 mins
• Total Time: 41 mins
• Calories: 664 Calories

Ingredients

• ½ teaspoon ground black pepper
• ½ teaspoon kosher salt
• 1 tablespoon olive oil
• ¼ cup dry lentils
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons soy sauce, or more to taste
• 1 cup jasmine rice
• ¾ cup frozen peas
• 1 cup cubed cooked chicken
• 1 ¾ water
• 1 dash ground cinnamon, or more to taste
• 2 teaspoons minced fresh ginger, or more to taste

Recipe Instructions

Step 1

Bring water, rice, lentils, 1 tablespoon olive oil, and salt to a boil in a pot over medium heat. Cover and simmer until rice is tender, about 20 minutes. Remove from heat. Stir in soy sauce. Keep covered.

Step 2

Microwave peas on high in a microwave-safe bowl until partially thawed, 20 to 30 seconds.

Step 3

Microwave chicken on high in a microwave-safe bowl for about 45 seconds. Mix in peas and cinnamon.

Step 4

Coat the bottom of a serving dish with 2 tablespoons extra-virgin olive oil. Sprinkle black pepper on top. Fill dish with the lentil-rice mixture, the chicken-pea mixture, and ginger; toss until evenly distributed.