15 High-Protein Crockpot Meal Prep Recipes

Did you know that integrating high-protein meals into your diet can boost satiety and help with muscle recovery? If you’re looking to fuel your body while enjoying delicious meals, our curated list of 15 Protein-Packed Crockpot Meal Prep Recipes is just what you need! Get ready to explore mouthwatering dishes like Hearty Chicken and Quinoa Stew and Spicy Jalapeño Chicken and Bean Soup, all designed for easy meal prep that fits seamlessly into your busy lifestyle!

Hearty Chicken and Quinoa Stew

This Hearty Chicken and Quinoa Stew is special for its rich flavors of savory herbs and wholesome ingredients, making it both nutritious and comforting.

Ingredients:

1 tablespoon olive oil
1 pound boneless, skinless chicken thighs, diced
1 onion, chopped
3 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
1 teaspoon dried thyme
1 teaspoon dried oregano
4 cups chicken broth
1 cup quinoa, rinsed
1 can (14.5 ounces) diced tomatoes, undrained
1 cup frozen peas
Salt and pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes.

2. Add the onion, garlic, carrots, and celery to the pot. Sauté for about 5 minutes until the vegetables are softened.

3. Stir in the thyme and oregano, letting the herbs bloom for about 1 minute.

4. Pour in the chicken broth, followed by the quinoa and diced tomatoes. Bring the mixture to a boil.

5. Reduce the heat to low, cover the pot, and let it simmer for 20 minutes, or until the quinoa is cooked and the chicken is tender.

6. Stir in the frozen peas and cook for an additional 5 minutes.

7. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

Tips:

For extra flavor, marinate the chicken in your favorite spices for a few hours before cooking.
Feel free to add other vegetables like bell peppers or spinach for added nutrition.
This stew can be stored in the refrigerator for up to 3 days, making it great for meal prep.

Slow Cooker Turkey and Lentil Chili

This Slow Cooker Turkey and Lentil Chili is a hearty, flavorful dish that blends the richness of turkey with the earthiness of lentils, creating a satisfying meal perfect for any occasion.

Ingredients:

1 lb ground turkey
1 cup dried lentils, rinsed
1 can (14.5 oz) diced tomatoes, undrained
1 can (15 oz) kidney beans, rinsed and drained
1 medium onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
2 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
4 cups low-sodium chicken broth
1 tsp salt
1/2 tsp black pepper
1 cup corn (fresh, frozen, or canned)
1 tbsp olive oil

Preparation Time: 15 minutes

Cooking Time: 6 hours

Total Time: 6 hours 15 minutes

Instructions:

1. In a skillet, heat the olive oil over medium heat and cook the ground turkey until browned and cooked through.

2. Transfer the cooked turkey to the slow cooker, then add lentils, diced tomatoes, kidney beans, onion, garlic, bell pepper, chili powder, cumin, smoked paprika, chicken broth, salt, and black pepper.

3. Stir all the ingredients together until well combined.

4. Cover and cook on low for 6 hours or high for 3 hours, until lentils are tender.

5. About 30 minutes before serving, stir in the corn and let it cook until heated through.

6. Serve hot, garnished with your choice of toppings like cilantro, cheese, or sour cream.

Tips:

For a spicier chili, add cayenne pepper or jalapeños to taste.
This chili can be easily frozen; make sure to store in an airtight container.
Feel free to customize with your favorite vegetables or beans.
For added depth of flavor, let the chili sit for a few hours or overnight before serving.

High-Protein Beef and Sweet Potato Hash

This High-Protein Beef and Sweet Potato Hash is a hearty and flavorful dish that perfectly combines savory beef, nutty sweet potatoes, and vibrant vegetables for a nutritious meal.

Ingredients:

1 pound ground beef
2 medium sweet potatoes, diced
1 cup bell peppers, diced
1 cup onion, diced
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped (for garnish)

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Heat the olive oil in a large skillet over medium heat.

2. Add the diced sweet potatoes to the skillet and cook for about 10 minutes, stirring occasionally, until they begin to soften.

3. Add the diced onion, bell peppers, and garlic to the skillet, cooking for an additional 5 minutes until the vegetables are tender.

4. Push the vegetables to the side of the skillet and increase the heat to medium-high. Add the ground beef and cook until browned, breaking it apart with a spatula.

5. Once the beef is cooked through, mix it with the vegetables and season with paprika, salt, and black pepper. Stir well to combine.

6. Cook everything together for another 5 minutes, allowing the flavors to meld.

7. Remove from heat and garnish with fresh parsley before serving.

Tips:

Feel free to add any other vegetables you have on hand, such as spinach or zucchini.
For extra flavor, consider adding spices like cumin or chili powder.
This dish is great for meal prep and can be stored in the refrigerator for up to 3 days.

Spicy Jalapeño Chicken and Bean Soup

This Spicy Jalapeño Chicken and Bean Soup is a flavorful and hearty dish that combines tender chicken, zesty jalapeños, and creamy beans, perfect for warming you up on a chilly day.

Ingredients:

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, diced
1 medium onion, chopped
3 cloves garlic, minced
2 jalapeños, seeded and diced
1 teaspoon ground cumin
1 teaspoon smoked paprika
4 cups chicken broth
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) cannellini beans, drained and rinsed
1 can (14.5 oz) diced tomatoes, undrained
1 tablespoon lime juice
Salt and pepper, to taste
Fresh cilantro, for garnish

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat.

2. Add the diced chicken and cook until browned, about 5 minutes.

3. Stir in the onion, garlic, and jalapeños; sauté until the onion is translucent, about 3-4 minutes.

4. Add the cumin and smoked paprika; cook for another minute until fragrant.

5. Pour in the chicken broth and bring to a simmer.

6. Stir in the black beans, cannellini beans, diced tomatoes, and lime juice.

7. Let the soup simmer for 20 minutes, stirring occasionally.

8. Season with salt and pepper to taste.

9. Serve hot, garnished with fresh cilantro.

Tips:

For extra heat, leave the seeds in the jalapeños.
Serve with tortilla chips for added texture and crunch.
This soup can be stored in the fridge for up to 3 days and tastes even better the next day.

Creamy Mushroom and Chicken Risotto

This Creamy Mushroom and Chicken Risotto is a comforting dish featuring rich flavors of sautéed mushrooms, tender chicken, and creamy Arborio rice that come together for a perfect meal.

Ingredients:

2 cups Arborio rice
4 cups chicken broth
1 cup white wine
2 cups sliced mushrooms
1 cup cooked chicken, shredded
1 small onion, chopped
2 cloves garlic, minced
1 cup grated Parmesan cheese
3 tablespoons olive oil
2 tablespoons butter
Salt to taste
Black pepper to taste
Fresh parsley for garnish

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. In a saucepan, heat the chicken broth over low heat.

2. In a large skillet, heat olive oil over medium heat, then add the chopped onion and sauté until translucent.

3. Add the minced garlic and sliced mushrooms to the skillet, cooking until the mushrooms are tender.

4. Stir in the Arborio rice and toast for about 2 minutes, ensuring it is well coated with the oil.

5. Pour in the white wine and cook until it is mostly absorbed by the rice.

6. Gradually add the warm chicken broth, one ladle at a time, stirring frequently until absorbed before adding more.

7. Once the rice is creamy and al dente, stir in the shredded chicken, butter, and Parmesan cheese until well combined.

8. Season with salt and black pepper to taste and garnish with fresh parsley before serving.

Tips:

For a richer flavor, use homemade chicken broth.
Experiment with different types of mushrooms for added depth.
Stir the risotto constantly to achieve the desired creamy texture.
Leftovers can be stored in the fridge for up to 3 days; reheat gently on the stove with a splash of broth.

Black Bean and Quinoa Stuffed Peppers

This Black Bean and Quinoa Stuffed Peppers recipe is special for its hearty flavors and nutritious ingredients that come together in a vibrant and satisfying dish.

Ingredients:

4 large bell peppers
1 cup quinoa, rinsed
2 cups vegetable broth
1 can (15 oz) black beans, drained and rinsed
1 cup corn, frozen or canned
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup diced tomatoes (canned or fresh)
1/2 cup shredded cheese (optional, for topping)
Salt and pepper to taste
1 tablespoon olive oil

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Cut the tops off the bell peppers and remove the seeds and membranes.

3. In a medium saucepan, combine the rinsed quinoa and vegetable broth; bring to a boil and then simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid is absorbed.

4. In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, garlic powder, onion powder, olive oil, salt, and pepper.

5. Stuff each bell pepper with the quinoa and black bean mixture and place them in a baking dish.

6. If using, sprinkle shredded cheese on top of each stuffed pepper.

7. Cover the dish with aluminum foil and bake for 25 minutes, removing the foil for the last 10 minutes to allow the cheese to brown if added.

8. Once done, let them cool for a few minutes before serving.

Tips:

You can add chopped onions and garlic to the filling for an extra flavor boost.
Feel free to substitute quinoa with rice if preferred.
Serve with a side of avocado or salsa for added freshness.

Teriyaki Salmon with Brown Rice

This Teriyaki Salmon with Brown Rice is a delightful combination of savory and sweet flavors, delivering a healthy yet irresistible meal option.

Ingredients:

4 fillets salmon
1/2 cup teriyaki sauce
2 cups brown rice
4 cups water
1 tablespoon sesame oil
1/2 teaspoon garlic powder
1/2 teaspoon ginger powder
1 tablespoon chopped green onions
1 tablespoon sesame seeds

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. Rinse the brown rice under cold water until the water runs clear.

2. In a medium saucepan, combine the rinsed rice and 4 cups of water, and bring to a boil.

3. Once boiling, reduce the heat to low, cover, and let it simmer for about 25 minutes or until the water is absorbed and the rice is tender.

4. While the rice is cooking, preheat your oven to 400°F (200°C).

5. Place the salmon fillets in a baking dish and pour the teriyaki sauce over them, making sure they are well coated.

6. Sprinkle garlic powder and ginger powder evenly over the top of the salmon.

7. Bake the salmon in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork.

8. Once the salmon is done, let it rest for a few minutes before serving.

9. Serve the teriyaki salmon on a bed of brown rice, drizzled with remaining teriyaki sauce, and garnish with sesame seeds and chopped green onions.

Tips:

For extra flavor, marinate the salmon in the teriyaki sauce for an hour before baking.
Feel free to add steamed vegetables, such as broccoli or snap peas, to the dish for a complete meal.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Protein-Packed Vegetable and Tofu Stir-Fry

This Protein-Packed Vegetable and Tofu Stir-Fry is a vibrant blend of fresh vegetables and marinated tofu, delivering a delightful balance of flavors and a nutritious boost for any meal.

Ingredients:

2 cups mixed bell peppers, sliced
1 cup broccoli florets
1 cup snap peas
1 block firm tofu, drained and cubed
3 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon minced garlic
1 tablespoon ginger, minced
2 tablespoons corn starch
1 tablespoon sesame seeds
2 green onions, chopped
1 teaspoon black pepper

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Instructions:

1. Begin by pressing the tofu to remove excess moisture, then cut it into cubes.

2. In a bowl, mix the soy sauce, sesame oil, minced garlic, ginger, and black pepper. Add the tofu cubes and marinate for at least 10 minutes.

3. Heat a large non-stick skillet or wok over medium-high heat and add 1 tablespoon of sesame oil.

4. Once the oil is hot, add the marinated tofu cubes and stir-fry until golden brown, about 5 minutes. Remove the tofu from the skillet and set aside.

5. In the same skillet, add the mixed bell peppers, broccoli, and snap peas. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.

6. Return the tofu to the skillet, sprinkle the corn starch over the stir-fry, and mix well to combine and thicken the sauce. Cook for an additional 2 minutes.

7. Garnish with sesame seeds and chopped green onions before serving.

Tips:

For extra flavor, consider adding a splash of sriracha or red pepper flakes for heat.
Feel free to substitute the vegetables with whatever is in season or your favorites.
Leftovers can be stored in the refrigerator for up to 3 days, making it great for meal prep.

Rustic Pork and Bean Casserole

This Rustic Pork and Bean Casserole is a hearty dish that combines the richness of tender pork with the comforting flavors of beans and herbs, perfect for a cozy meal.

Ingredients:

1 lb pork shoulder, diced
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) cannellini beans, drained and rinsed
1 cup diced tomatoes
1 cup onion, chopped
2 cloves garlic, minced
1 tsp smoked paprika
1 tsp dried oregano
1/2 tsp ground cumin
1/4 tsp black pepper
1/2 tsp salt
2 cups chicken broth
2 tbsp olive oil
2 tbsp fresh parsley, chopped (for garnish)

Preparation Time: 15 minutes

Cooking Time: 90 minutes

Total Time: 105 minutes

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a large skillet, heat 2 tbsp olive oil over medium heat and add the diced pork shoulder. Brown the pork on all sides.

3. Add the chopped onion and minced garlic to the skillet, sautéing until softened.

4. Stir in the smoked paprika, oregano, cumin, salt, and black pepper, cooking for another minute to release the flavors.

5. In a large casserole dish, combine the browned pork mixture, kidney beans, cannellini beans, diced tomatoes, and chicken broth.

6. Cover the casserole dish with a lid or aluminum foil and bake for 1 hour.

7. After an hour, remove the cover and bake for an additional 30 minutes to thicken the casserole.

8. Remove from the oven, let it rest for a few minutes, and garnish with fresh parsley before serving.

Tips:

For a spicier kick, add a pinch of cayenne pepper to the pork mixture.
Feel free to use any other beans you have on hand, such as black beans or pinto beans.
This dish can be made ahead of time and stored in the refrigerator for up to three days.

Coconut Curry Chickpeas and Cauliflower

This Coconut Curry Chickpeas and Cauliflower dish is a delightful balance of creamy coconut milk and aromatic spices, making it a hearty and flavorful meal that’s both nutritious and satisfying.

Ingredients:

1 can chickpeas, drained and rinsed
1 head cauliflower, cut into florets
1 can coconut milk
2 tablespoons coconut oil
1 onion, diced
2 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons curry powder
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon salt
1 cup vegetable broth
1 tablespoon lime juice
Fresh cilantro, for garnish

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Instructions:

1. Heat the coconut oil in a large pot over medium heat.

2. Add the diced onion and sauté until translucent, about 5 minutes.

3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

4. Add the curry powder, turmeric, cumin, and salt, stirring well to combine.

5. Incorporate the cauliflower florets, tossing to coat in the spices.

6. Pour in the coconut milk and vegetable broth, bringing the mixture to a simmer.

7. Reduce the heat to low, cover, and let it cook for about 20 minutes, or until the cauliflower is tender.

8. Stir in the chickpeas and lime juice, allowing to heat through for an additional 5 minutes.

9. Garnish with fresh cilantro before serving.

Tips:

Make it spicier by adding red pepper flakes or diced chili.
Serve over rice or quinoa for a complete meal.
Leftovers can be stored in the fridge for up to 3 days.

Savory Italian Sausage and White Bean Soup

This Savory Italian Sausage and White Bean Soup is a deliciously hearty dish that combines robust flavors of Italian spices with creamy white beans for a comforting meal.

Ingredients:

1 lb Italian sausage, casings removed
1 medium onion, diced
2 cloves garlic, minced
3 cups vegetable or chicken broth
2 cans white beans, drained and rinsed
1 can diced tomatoes (14.5 oz)
2 cups kale, chopped
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp red pepper flakes (optional)
Salt and pepper to taste
2 tbsp olive oil
1/4 cup fresh parsley, chopped (for garnish)

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat.

2. Add the Italian sausage and cook until browned, breaking it into pieces as it cooks.

3. Stir in the diced onion and cook until softened, about 5 minutes.

4. Add the minced garlic and cook for 1 additional minute until fragrant.

5. Pour in the broth, diced tomatoes, and add the white beans.

6. Sprinkle in the oregano, thyme, red pepper flakes, salt, and pepper; stir to combine.

7. Bring the soup to a simmer and let it cook for 15-20 minutes, letting the flavors meld.

8. Add the chopped kale and cook for an additional 5 minutes until wilted.

9. Taste and adjust seasoning if necessary before serving.

10. Serve hot, garnished with fresh parsley.

Tips:

For extra flavor, try adding a splash of balsamic vinegar before serving.
This soup can be made ahead and reheats beautifully.
Feel free to substitute spinach for kale if preferred.
Top with grated Parmesan cheese for an extra savory touch.

Barbecue Pulled Chicken with Protein Slaw

This Barbecue Pulled Chicken with Protein Slaw is a deliciously smoky and tangy dish that packs a punch with bold flavors and healthy ingredients.

Ingredients:

2 lbs boneless, skinless chicken breasts
1 cup barbecue sauce
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1 head green cabbage, shredded
1 cup shredded carrots
1/4 cup Greek yogurt
2 tablespoons apple cider vinegar
1 tablespoon honey
Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 4 hours

Total Time: 4 hours 15 minutes

Instructions:

1. In a slow cooker, add the chicken breasts, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss to combine.

2. Pour the barbecue sauce over the chicken, ensuring it’s well coated.

3. Cover and cook on low for 4 hours or until the chicken is tender and shreds easily with a fork.

4. While the chicken is cooking, prepare the protein slaw by combining the shredded cabbage, carrots, Greek yogurt, apple cider vinegar, honey, salt, and pepper in a large bowl. Toss until well mixed.

5. Once the chicken is cooked, shred it with two forks and mix it back into the sauce.

6. Serve the pulled chicken in buns or on a plate with a generous serving of protein slaw on the side.

Tips:

For extra flavor, add a splash of Worcestershire sauce to the barbecue sauce.
Switch up the slaw by adding other vegetables like bell peppers or red cabbage.
Store leftovers in an airtight container in the fridge for up to 3 days.

Mediterranean Lamb and Chickpeas Stew

This Mediterranean Lamb and Chickpeas Stew combines tender lamb with wholesome chickpeas and vibrant spices, resulting in a hearty dish that bursts with flavor.

Ingredients:

1 lb lamb shoulder, cut into bite-sized pieces
1 can (15 oz) chickpeas, drained and rinsed
1 medium onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 can (14 oz) diced tomatoes
2 cups vegetable broth
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
1/4 cup fresh parsley, chopped
1 tablespoon lemon juice

Preparation Time: 15 minutes

Cooking Time: 1 hour

Total Time: 1 hour 15 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat and add the lamb pieces. Brown the lamb on all sides.

2. Add the chopped onion and minced garlic to the pot, sautéing until the onion is translucent.

3. Stir in the cumin, coriander, and smoked paprika, cooking for another minute until fragrant.

4. Add the diced tomatoes, chickpeas, vegetable broth, salt, and black pepper. Bring to a boil.

5. Reduce the heat to low, cover, and let it simmer for about 45 minutes, or until the lamb is tender.

6. Stir in the lemon juice and chopped parsley before serving.

Tips:

For added depth, consider browning the lamb in batches to ensure even cooking.
Let the stew cool completely before refrigerating to enhance its flavors overnight.
Serve with crusty bread or over couscous for a complete meal.

Lentil and Spinach Stuffed Portobello Mushrooms

This Lentil and Spinach Stuffed Portobello Mushrooms recipe showcases a delightful blend of earthy lentils and fresh spinach, perfectly complemented by the rich umami flavor of the mushrooms.

Ingredients:

4 large portobello mushrooms
1 cup cooked lentils
2 cups fresh spinach, chopped
1 small onion, diced
2 cloves garlic, minced
1 teaspoon olive oil
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
½ cup grated Parmesan cheese
¼ cup bread crumbs
1 tablespoon fresh parsley, chopped (for garnish)

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. In a skillet, heat olive oil over medium heat and sauté the diced onion until translucent, about 3-4 minutes.

3. Add the minced garlic and cook for another minute until fragrant.

4. Stir in the chopped spinach, cooking until wilted, about 2 minutes.

5. In a large bowl, combine the cooked lentils, sautéed vegetables, dried oregano, salt, pepper, and half of the Parmesan cheese.

6. Fill each portobello mushroom cap with the lentil and spinach mixture, packing it in gently.

7. Sprinkle the remaining Parmesan cheese and bread crumbs evenly over the stuffed mushrooms.

8. Place the mushrooms on the prepared baking sheet and bake in the preheated oven for 20 minutes or until the tops are golden and crispy.

9. Remove from the oven and let cool slightly before garnishing with fresh parsley.

Tips:

Feel free to customize the stuffing by adding your favorite vegetables or spices.
For a vegan option, substitute Parmesan cheese with nutritional yeast.
Serve these mushrooms as a main dish or a hearty appetizer.

Garlic Herb Chicken with Lentils and Spinach

This Garlic Herb Chicken with Lentils and Spinach combines savory flavors with wholesome ingredients for a nutritious and satisfying meal.

Ingredients:

4 boneless chicken breasts
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 cup dried lentils
4 cups vegetable broth
2 cups fresh spinach, washed and chopped
1 teaspoon salt
1/2 teaspoon black pepper

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.

2. Season the chicken breasts with salt, black pepper, rosemary, and thyme.

3. Add the chicken to the skillet and cook for about 6-7 minutes on each side, or until golden brown and fully cooked.

4. Remove the chicken from the skillet and set aside, keeping it warm.

5. In the same skillet, add minced garlic and sauté for 1 minute.

6. Add the lentils and vegetable broth to the skillet, bring to a boil, then reduce heat and simmer for 20 minutes or until lentils are tender.

7. Stir in the chopped spinach and cook for an additional 3-4 minutes until wilted.

8. Serve the lentils and spinach alongside the garlic herb chicken.

Tips:

You can substitute dried herbs for fresh if needed, using 1 teaspoon of each dried herb.
For extra flavor, marinate the chicken in olive oil, garlic, and herbs for a few hours before cooking.
This dish pairs well with a side of crusty bread or a light salad.