No popular authors found.

Categories

No categories found.


Join Celiac.com's forum / message board and get your questions answered! Our forum has nearly 1 MILLION POSTS, and over 62,000 MEMBERS just waiting to help you with any questions about celiac disease and the gluten-free diet. We'll see you there!






Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus RSS Podcast Email  Get Email Alerts

SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Connie Sarros’ High Fiber Chicken with Lentils

This article originally appeared in the Spring 2004 edition of Celiac.com's Journal of Gluten-Sensitivity.

Celiac.com 10/09/2014 - Note:  Dried beans will not cook through if the salt is added too early.  This recipe serves four people.

Photo: CC--AlphaIngredients:

  • 2 cups dried lentils
  • 3 cups water
  • 1 cup carrots, sliced thin
  • 1 large onion, sliced
  • 1 cup celery, sliced
  • 2 bay leaves
  • 3 tablespoons parsley, chopped
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 ½ tablespoons GF apple cider vinegar
  • 3 cans (8 oz. each.) salt-free tomato sauce
  • 1 teaspoon olive oil
  • 4 bone-in chicken breasts, skin removed

Directions:
In a medium saucepan, cover lentils with water; bring to a boil, then rinse and drain.  Return lentils to pan.  Add 3 cups water and next 5 ingredients; bring to a boil.  Lower heat; simmer 45 minutes or until lentils are tender, adding more water if needed.  Stir in salt, pepper, vinegar and tomato sauce; simmer 5 minutes more. 

Spray a large skillet with GF nonstick spray.  Add oil and sauté chicken pieces over high heat until browned on both sides.  Spoon lentil mixture over chicken, lower heat to medium, cover pan and simmer 40 minutes or until chicken is fork tender, adding more water if needed to keep lentils moist.

Calories: 359; Total fat: 6g; Saturated fat: 1g; Cholesterol: 96mg; Sodium: 359mg; Carbohydrates: 30.5g; Fiber: 9.7g; Sugar: 8.2g; Protein: 45.7g

Celiac.com welcomes your comments below (registration is NOT required).



Related Articles




Spread The Word





1 Response:

 
DJ Dyspeptic
Rating: ratingfullratingfullratingemptyratingemptyratingempty Unrated
said this on
14 Oct 2014 1:20:30 AM PST
The vast majority of apple-cider vinegars aren't labeled specifically as GF, and I'm certainly not going to go running all over town to find one that is, and then pay 2 or 3 times as much for the privilege. I get cranky about recipes that imply that you can't use ingredients that aren't specifically labeled as gluten-free, when the presence of gluten in that particular product is spectacularly unlikely in the first place. I see things on the grocery shelf like packaged rice, and it is suddenly being touted as GF, and I wonder how gullible can people be?




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *: