This cilantro lime chicken and lentil bowl is one of those rare meal prep recipes that actually earns its place in the weekly rotation. The prep work is just chopping a few vegetables, and from there, the Instant Pot handles everything. The result is a bold, bright, protein-packed base that works over rice, stuffed into a tortilla, or eaten on its own with whatever toppings you have on hand.
What makes this especially useful for a busy week is how well it holds up over time. The chicken and lentils keep for 3 to 4 days in the fridge and can also be portioned and frozen for weeks down the road. It is the kind of investment that takes 15 minutes of your Sunday and pays you back every single day at lunch.
Nutrition
254 Calories | 2g Fat | 26g Carbohydrates | 24g Protein | 9g Fiber
Per Serving
Serves 8
Ingredients
- 2 cups dried lentils (brown or green work best)
- 1 lb boneless skinless chicken breasts or chicken thighs
- 3 cups salsa verde
- 3 cups chicken broth
- 1/2 small onion, chopped
- 3 green onions, chopped
- 1/2 cup chopped fresh cilantro
- 3 cloves garlic, minced
- 2 jalapeños, diced (ribs and seeds removed)
- 1/2 tsp salt, plus more to taste
- 1 to 2 limes, juiced (for serving)
- Cooked rice for serving
Directions
- Add ingredients to the Instant Pot. Add the dried lentils, chicken, salsa verde, chicken broth, onion, green onions, cilantro, garlic, jalapeños, and salt to the Instant Pot. Stir briefly to combine.
- Cook. Set the Instant Pot to the Soup setting and cook for 30 minutes. Note that the pot will take an additional 10 to 15 minutes to come to pressure before the cook time begins. Quickly release the steam when the cook time is complete.
- Shred and stir. Use two forks to shred the chicken directly in the pot. Stir everything together, then add more salsa verde to taste.
- Serve. Spoon the chicken and lentil mixture over cooked rice. Finish with a generous squeeze of fresh lime juice and any desired toppings.
Pro-Tips
- Use brown or green lentils, not red. Red lentils break down completely during pressure cooking, turning mushy and essentially disappearing into the broth. Brown or green lentils hold their shape, giving the finished bowl the texture and structure it needs. Black lentils also work well as a substitute.
- Add the lime juice after cooking, not before. The lime goes on serving, not into the pot. Cooking lime juice under pressure can turn it bitter and overwhelm the other flavors. A fresh squeeze right before eating delivers a brighter, cleaner citrus hit than anything cooked down would.
- Adjust the heat with your salsa verde. The recipe calls for salsa verde but does not specify whether it should be mild or medium. If you or anyone you are feeding is sensitive to heat, go with a mild variety since the two jalapeños already contribute some kick. You can always add heat at the end, but you cannot take it away.
- Portion directly into meal prep containers. Once the chicken and lentils are done, divide the mixture across containers alongside your rice right away. Having everything portioned and ready to grab saves you from having to make decisions during the week and makes it easier to stay consistent with your meals.
Make it a freezer meal. All of the raw ingredients can be combined in a freezer bag and stored frozen for up to 3 months. To cook from frozen, place in the Instant Pot on high pressure for 25 minutes, then perform a 10-minute natural release. Thaw first using a slow cooker, then cook on high for 6 hours.
Taking control of your nutrition starts with practical skills. This recipe is more than just a meal; it’s a blueprint for using what you have to create something nourishing and delicious. By incorporating simple, sustainable habits like this into your routine, you can build lasting skills that support your goals and simplify your busy life.
