Santa Fe chicken and lentil casserole recipe with corn, green lentils, chicken, cayenne, cilantro and cheese baked into a healthy kid approved bake. It will win the hearts of all lentil haters.

Ingredients

Lentils:

• 1 + 1/2 cup green lentils, rinsed & drained
• 3 cups chicken broth, low sodium
• 1/8 tsp salt

Chicken:

• 2 lbs boneless & skinless chicken breasts, diced
• 1 tsp cumin
• 1/4 tsp salt
• 1/8 tsp cayenne pepper
• Ground black pepper, to taste
• Cooking spray

Vegetables:

• 1 large onion, diced
• 5 large garlic cloves, crushed
• 2 large bell peppers, diced
• 1 tsp cumin
• 1/4 tsp salt
• 1/8 tsp cayenne pepper
• Cooking spray

Mix Ins:

• 14 oz can diced tomatoes
• 2 cups corn, frozen & unthawed
• 2 cups cheddar cheese
• 2 tbsp jalapeño peppers, seeded & minced (or to taste)
• 1 tbsp garlic powder
• 1 tsp cumin
• 1 cup cilantro, chopped & divided

Instructions

1. In a medium pot, combine lentils, chicken broth and salt. Bring to a boil on high, reduce heat to low, cover and cook for 35 minutes. Do not drain excess liquid. Set aside.
2. Meanwhile, preheat large skillet on high and spray with cooking spray. Add chicken and cook for 5 minutes, stirring occasionally and draining any liquid if necessary. Add cumin, salt, black pepper and cayenne pepper and cook for another 5 minutes or until golden brown, stirring occasionally. Transfer to a large bowl and set aside.
3. Preheat oven to 350 degrees F. Return skillet to medium-high heat and spray with cooking spray. Add onion, garlic, bell peppers, cumin, salt and cayenne pepper and cook for 7 minutes or until golden brown, stirring occasionally.