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Why I Love to Make These Chicken & Curried Honey Lentils Harvest Bowls
During the week, my meals usually consist of mixing together my favorite quick-made foods into some sort of salad-like bowl meal. The mixture often includes roasted vegetables, nuts, lean meat, and some style of homemade dressing. This has become my go-to routine when I don’t want to prepare a meal.
What’s great about a bowl is that many of the components can be made ahead, making mealtime speedy. Or, leftovers from previous meals can be used if making ahead doesn’t sound like fun.
In my humble opinion, bowls are the ultimate meal. All of the ingredients are healthy, nourishing, and the dressing can send the flavors into epic territory.
What is the best way to roast vegetables?
Roasting vegetables is easy and quick, but there is a right way to roast. Even though it may seem scary at times, high heat is extremely important. But there are important things to remember:
- When roasting multiple vegetables, cut pieces into the same size so they roast at the same rate.
- If using denser and softer vegetables, cut soft ones thicker so they do not over roast.
- Coat all sides of the vegetables in oil to ensure they roast properly and do not dry out.
- Season the vegetables well with salt to bring out all of their flavor.
- To allow the vegetables to caramelize and brown properly, use a high heat, such as 425°F.
Why are lentils a healthy choice?
Lentils are delicious, but they’re also a nutritious choice. Once they’re cooked, they can be used as a starch, but are high in protein and fiber.
Lentils have a long list of minerals and vitamins. And unlike a bread or white potato, lentils can help us stay full while providing nutrients. They cook relatively quickly and can be flavored to add as a terrific addition to any salad, side… or this bowl!
Sold on lentils? If not yet, give them a try with the curry powder and honey in this recipe and you’ll be a believer!
Follow These Tips
Serving
Serve warm in individual bowls. Top with a dollop of Greek yogurt or a drizzle of olive oil for extra richness.
Storage
Store components separately or together in an airtight container for up to 4 days in the fridge. Alternatively, lentils and chicken can be stored in a sealed container in the freezer for up to 2 months.
More Chicken Recipes
- Chicken rice pilaf
- Chicken pot pie with biscuits
- One pan chicken, chickpeas, and broccoli
- Korean-style chicken lettuce cups
- Baked crispy chicken strips
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Chicken & Curried Honey Lentils Harvest Bowls
Ingredients
For the lentils
- ½ cup chopped onion
- 1 teaspoon kosher salt
- 1 ½ teaspoons yellow curry powder
- ¾ cup green lentils
- 2 cups water
- 1 ½ tablespoons honey
For the vegetables
- 1 medium (12 ounces) celery root cut into ½-inch pieces
- 12 ounces Brussels sprouts halved
- 1 medium beet cut into ½-inch pieces
- 1 Delicata squash cut into ½-inch slices
- 2 tablespoons olive oil
- 1 ½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
For the chicken
- 8 ounces chicken breasts (about 2 breasts)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 ½ teaspoons chipotle powder
For the dressing
- ⅓ cup tahini
- 2 tablespoons fresh lemon juice
- 1 clove garlic minced
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons water
For the bowl
- 8 ounces lettuce
- ½ cup toasted pumpkin seeds
- ½ cup dried cranberries
- 4 ounces goat cheese
Instructions
- Make the lentils: In a small saucepan, heat oil over medium heat. Add the onion and salt and sauté until softened, 4-6 minutes. Add the curry powder and stir for 30 seconds to heat. Add the lentils and water. Bring to a boil and reduce to a simmer. Cook until the lentils are tender and most of the liquid is absorbed, 18-22 minutes. Once cooked, remove from the heat, add the honey, and set aside until ready to assemble the bowls.½ cup chopped onion, 1 teaspoon kosher salt, 1 ½ teaspoons yellow curry powder, ¾ cup green lentils, 2 cups water, 1 ½ tablespoons honey
- Preheat the oven to 425°F.
- Roast the vegetables: Place all of the vegetables on two baking sheets, allowing adequate space to ensure they roast evenly. Drizzle with olive oil and toss to coat evenly. Sprinkle with salt and pepper. Roast in the preheated 425°F oven until the vegetables are browned and tender, 20-25 minutes. Remove from the oven and set aside.1 medium (12 ounces) celery root, 12 ounces Brussels sprouts, 1 medium beet, 1 Delicata squash, 2 tablespoons olive oil, 1 ½ teaspoons kosher salt, 1 teaspoon freshly ground black pepper
- Roast the chicken: Drizzle the chicken breasts with oil and sprinkle with salt and chipotle powder. Roast in the preheated 425°F oven until the center registers 165°F. Remove from the oven and let it rest until the internal temperature reaches 165°F, 5-10 minutes. Slice and serve.8 ounces chicken breasts (about 2 breasts), 1 tablespoon olive oil, 1 teaspoon kosher salt, 1 ½ teaspoons chipotle powder
- Prepare the dressing: In a small bowl, combine the tahini, lemon juice, garlic, salt, black pepper, and water. Whisk until smooth. Add more water as needed to make a smooth consistency.⅓ cup tahini, 2 tablespoons fresh lemon juice, 1 clove garlic, ½ teaspoon kosher salt, ½ teaspoon freshly ground black pepper, 2 tablespoons water
- Assemble: Add lettuce to each individual bowl. Top with the vegetables, chicken, dressing, pumpkin seeds, dried cranberries, and goat cheese.8 ounces lettuce, ½ cup toasted pumpkin seeds, ½ cup dried cranberries, 4 ounces goat cheese
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
This is SO GOOD. I could eat it weekly, I think it’s my new favorite dinner!❤️❤️
This looks delicious! I’m going to try it. I was just wondering about the peel on the celeriac? I noticed you didn’t peel it.
So amazing! Textures and flavors were balanced and we loved it. Perfect healthy fall dish!
Hi Kaleb! I was wondering how much oil to sautee onions in. Also, I can’t find where the honey is used on the lentil portion of the recipe.
Thanks!
Patti
I love to see you cooking I like easy and healthy recipes I like the way you show you house and share everything that you know for us have a wonderful holidays for you and your family and God bless I will continue watching you and everything you do
Thank you for sharing and God bless you♥️🙏🏻
I love your videos on all subjects. Thank you!
Hello. I watched your video on the apple butter.( I watch all your videos lol ) can you tell me the brand of your beautiful crockpot and where you purchased it?I really love it. I tried to find it, and I’m having no luck. Thank you so much. Sincerely, Anne ♥️
I enjoy watching you on Facebook and have liked all the recipes I’ve tried so far