3-4 boneless skinless chicken breasts or 4-6 bone-in chicken thighs
2teaspoonsdried herb blendsee note
½teaspoonsaltor to taste
¼teaspoonpepperor to taste
215-ounce cans diced tomatoes
1cupsplit red lentils
1tablespooncrumbled feta cheese
finely chopped oregano or parsley for garnish
Preheat oven to 400 degrees. Stir together dried herb blend, garlic powder, coriander, smoked paprika, salt and pepper. Use half to season the chicken on both sides.
Add 2 tablespoons of the oil from the jar of sun dried tomatoes to an oven-safe skillet. Cook chicken in the pan over medium-high heat for 2-3 minutes on each side until browned (but not cooked through). Transfer to a plate and cover to keep warm.
Add onions and garlic to the pan and saute until fragrant, 1-2 minutes. Add the sun dried tomatoes (drain the remaining oil first), diced tomatoes, chicken broth, lentils and second half of seasonings and stir to combine. Transfer chicken back to the pan. Spoon some of the juices from the pan over the chicken. The pan will be very full.
Transfer pan to preheated oven and bake for 25-30 minutes until chicken is cooked through and lentils are tender. Garnish with feta cheese and herbs and serve.
For the dried herb blend you an use an Italian blend, herbs de provence, or make your own by combining 1/2 teaspoon each dried basil, dried oregano, dried thyme, and dried parsley.