High Protein Lentil & Chicken Power Meals – Simple, Satisfying, and Meal-Prep Friendly

This is the kind of meal you’ll feel good about eating any day of the week. Juicy chicken meets hearty lentils, and the result is a balanced, high-protein dish that’s cozy and filling without weighing you down. It’s easy enough for a weeknight and smart enough for meal prep.

Everything comes together in one pot with familiar spices and fresh herbs. If you want something that hits the sweet spot between comfort food and clean eating, this is it.

Save

High Protein Lentil & Chicken Power Meals - Simple, Satisfying, and Meal-Prep Friendly

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 pound (450 g) boneless, skinless chicken thighs or breasts
• 1 cup dry green or brown lentils (rinsed)
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 large carrot, diced
• 1 stalk celery, diced (optional but recommended)
• 1 red bell pepper, diced (optional)
• 1 can (14–15 oz) diced tomatoes, no salt added
• 3 cups low-sodium chicken broth (plus more as needed)
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (or sweet paprika)
• 1/2 teaspoon dried thyme or oregano
• 1 bay leaf
• 1/2 teaspoon turmeric (optional for color and warmth)
• 1/4–1/2 teaspoon red pepper flakes (optional for heat)
• 1 lemon (zest and juice)
• Fresh parsley or cilantro for garnish
• Salt and black pepper

Method

 

1. Prep the chicken: Pat the chicken dry and season all over with 1 teaspoon salt, 1/2 teaspoon black pepper, cumin, paprika, and a pinch of red pepper flakes if using. Set aside while you chop vegetables.
2. Heat the pot: In a large heavy pot or Dutch oven, warm the olive oil over medium-high heat. Add the chicken and sear 3–4 minutes per side until browned. You’re building flavor here, not fully cooking. Transfer chicken to a plate.
3. Sauté the aromatics: Lower heat to medium. Add onion, carrot, and celery with a pinch of salt. Cook 4–5 minutes until softened. Stir in garlic, turmeric, and dried thyme for 30 seconds until fragrant.
4. Build the base: Pour in the diced tomatoes with their juices. Scrape up any browned bits from the bottom of the pot. Add the rinsed lentils, bay leaf, and chicken broth. Stir well and bring to a gentle simmer.
5. Simmer with chicken: Nestle the seared chicken (and any juices) back into the pot. Cover and simmer on low for 20–25 minutes, stirring occasionally, until lentils are tender but not mushy and chicken is cooked through.

Why This Recipe Works

Save

Lean protein + complex carbs: Chicken brings complete protein, while lentils add plant-based protein and fiber. Together, they keep you full and support muscle recovery.

One-pot cooking: The chicken juices season the lentils, so every bite tastes rich without extra butter or cream.

Flexible flavor: A simple blend of garlic, cumin, paprika, and lemon creates warmth and brightness.

You can swap spices to match your mood.

Great for leftovers: The flavors deepen overnight, making this ideal for batch cooking and lunches.

Shopping List

• 1 pound (450 g) boneless, skinless chicken thighs or breasts
• 1 cup dry green or brown lentils (rinsed)
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 large carrot, diced
• 1 stalk celery, diced (optional but recommended)
• 1 red bell pepper, diced (optional)
• 1 can (14–15 oz) diced tomatoes, no salt added
• 3 cups low-sodium chicken broth (plus more as needed)
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (or sweet paprika)
• 1/2 teaspoon dried thyme or oregano
• 1 bay leaf
• 1/2 teaspoon turmeric (optional for color and warmth)
• 1/4–1/2 teaspoon red pepper flakes (optional for heat)
• 1 lemon (zest and juice)
• Fresh parsley or cilantro for garnish
• Salt and black pepper

Step-by-Step Instructions

Save

1. Prep the chicken: Pat the chicken dry and season all over with 1 teaspoon salt, 1/2 teaspoon black pepper, cumin, paprika, and a pinch of red pepper flakes if using. Set aside while you chop vegetables.
2. Heat the pot: In a large heavy pot or Dutch oven, warm the olive oil over medium-high heat. Add the chicken and sear 3–4 minutes per side until browned.

   You’re building flavor here, not fully cooking. Transfer chicken to a plate.

3. Sauté the aromatics: Lower heat to medium. Add onion, carrot, and celery with a pinch of salt.

   Cook 4–5 minutes until softened. Stir in garlic, turmeric, and dried thyme for 30 seconds until fragrant.

4. Build the base: Pour in the diced tomatoes with their juices. Scrape up any browned bits from the bottom of the pot.

   Add the rinsed lentils, bay leaf, and chicken broth. Stir well and bring to a gentle simmer.

5. Simmer with chicken: Nestle the seared chicken (and any juices) back into the pot. Cover and simmer on low for 20–25 minutes, stirring occasionally, until lentils are tender but not mushy and chicken is cooked through.
6. Finish and brighten: Remove the bay leaf.

   Take the chicken out, chop or shred

   Printable Recipe Card

   Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.

   Download Recipe Card