INGREDIENTS

• 1 pkg (250 g) GEOVITA Rice & Lentil Blend
• 1 tbsp (15 mL) each butter and oil
• 1 lb (500 g) boneless, skinless chicken breast or thighs, cubed
• 1/2 tsp (2 mL) each salt and pepper
• 1 onion, chopped
• 1 jar (400 mL) prepared butter chicken sauce
• 1 1/2 cups (375 mL) sodium-reduced chicken broth
• 2/3 cup (150 mL) frozen peas
• Chopped fresh cilantro, yogurt and mango chutney (optional)

DIRECTIONS

1. Heat butter and oil in a large nonstick skillet set over medium-high heat. Season chicken with salt and pepper; add to skillet and cook, turning occasionally, until browned all over. Transfer to a plate.
2. Add onion and sauté for 2 minutes or until golden. Stir in Geovita blend until coated in pan oils. Stir in sauce and broth. Bring to a boil; stir in chicken, cover and reduce heat to low.
3. Simmer for 15 minutes or until rice and lentils are tender and fluids are mostly absorbed. Stir in peas and remove from heat; let stand, covered, for 5 minutes. Sprinkle with cilantro (if using) and serve with yogurt and chutney (if desired).

Tips:

• Add an easy veggie boost by sautéing chopped veggies such as peppers, zucchini or cauliflower along with the onions. Or, stir in a few handfuls of baby spinach or kale along with the peas.
• Replace the chicken in step 1 with drained, cubed tofu, dusted with 1 tbsp (15 mL) cornstarch and seasoned with 1/2 tsp (2 mL) each salt and pepper. Brown and set aside as directed. Or, if not a fan of tofu, use cauliflower florets for a vegetable substitution.