Rotisserie Chicken with Lentils and Brown Rice

Dinner today is was Rotisserie Chicken with lentils, pumpkin and spinach and brown rice.  Remember, eating healthy does not have to be boring spice it up.  

The chicken was simple, the key is to season it overnight to let the spices really flavor that chicken.  I eyeballed the spices, once you cook for so long measurements are not necessary but if you must I would say about 2tsp. of each spice and then make sure you also add some sea salt and pepper to taste.   

 

  

I then placed it in the rotisserie oven and voila! Look at that beauty.  Make sure you let the chicken rest for at least 5 minutes before you cut it, this allows all the juices to spread and makes the chicken moist. 

 

 For the Lentils I got the main recipe from this website my friend introduced me to, Oh How She Glows, check her out she has some great recipes for you to try.  I did tweak the recipe a bit because I did not have red lentils nor did I have butternut squash so instead I used regular lentils and pumpkin.  I have done it both her way and mine and they are both really good.  This has become one of my favorite dishes, it is very hearty and the sweetness of the pumpkin just makes it taste absolutely delicious.  Here is the revised recipe:

Ingredients:

• 1 tsp Extra virgin olive oil
• 1 sweet onion, chopped
• 3 garlic cloves, minced
• 1 tbsp tumeric
• 1 tbsp corriander
• 1 tbsp ground cumin
• 1 carton broth (4 cups) I used low-sodium
• 1 cup lentils
• 3 cups pumpkin (I cut into squares and boiled it separately until tender)
• 1 cup Spinach
• Fresh grated ginger, to taste (optional)
• Kosher salt & black pepper, to taste (I used about 1/2 tsp salt)

1. In a large pot, add EVOO and chopped onion and minced garlic. Sautee for about 5 minutes over low-medium heat.
2. Stir in curry powder and cook another couple minutes. Add broth and lentils and bring to a boil. Reduce heat and cook for 10 minutes.
3. Stir in cooked pumpkin squash and greens of choice. Cook over medium heat for about 5-8 minutes. Season with salt, pepper, and add some freshly grated ginger to taste.

Read more: http://ohsheglows.com/2011/10/05/red-lentil-and-squash-curry-stew/#ixzz2vi2ncyuT

I hope you enjoy it! :)