Easy Butter Chicken with Rice & Lentils

- Prep Time: 5 min
- Cook Time: 25 min
- Servings: 4
Butter chicken is one of Canada’s most popular take out foods, but you can make a tasty one pan version in a snap with a good quality, bottled shortcut and our Geovita grains!
Easy Butter Chicken with Rice & Lentils


- Prep Time: 5 min
- Cook Time: 25 min
- Servings: 4
Butter chicken is one of Canada’s most popular take out foods, but you can make a tasty one pan version in a snap with a good quality, bottled shortcut and our Geovita grains!
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
- 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.
- 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.
- 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.
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
- 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.
- 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.
- 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.