Chicken with Quinoa, Lentils and Pistachio.

Quinoa and Lentils are both Gluten Free and this quick, healthy and delicious recipe combines them with Chicken for a filling and inexpensive mid week supper.  The addition of Pistachio nuts adds a satisfying crunch to the dish that you can be one of the things you miss when cutting Gluten out of your diet. Using the quantities of spices in the recipe below results in a fairly spicy dish, reduce the amount of Cumin seeds to half a teaspoon if you’d prefer it a little milder.

Chicken, lentils, pistachio and quinoa







Other than the difficulty in pronouncing it correctly there are no drawbacks to making Quinoa a regular addition to your diet, now considered one of the super foods, its high in fibre and protein and contains all of the 9 essential amino acids your body needs. Its available in most big UK supermarkets and not expensive, many supermarkets sell their own brand version.

Lentils are similarly good for you being low in fat, high in protein and containing A and C Vitamins that may help to prevent some diseases.  They don’t really deserve their reputation for being difficult to prepare, cook or find, all supermarkets sell at least few different varieties and most of these won’t require soaking and will have a cooking time of 30 minutes or less.  I usually use the green “Verte” Lentils but some people find these a little bland so its worth experimenting with different types to see what you prefer, just bear in mind that you will need to adjust cooking times accordingly.

The dish couldn’t be any easier to cook, make sure you use a gluten free chicken stock cube, again these are available in most high street supermarkets and keep an eye on the Lentils, some types take a little longer to cook and you may need to add more water while they cook to get them to the consistency you prefer.  It keeps well in the fridge for a couple of days so you could have it for your dinner one day and then heat it up for your lunch the day after.




  • 2 Chicken Thighs/Breasts
  • Olive (or other) oil
  • 40g Green Lentils
  • 40g Quinoa
  • 400 mls Chicken stock
  • 1/2 tsp Cayenne Pepper
  • 1 tsp ground Ginger
  • 1 tsp cumin
  • 2 sliced garlic cloves
  • 50g Pistachios
  • 1 handful chopped fresh coriander
  • A swig of Lemon juice


  • Put the Olive oil into a pan on medium heat with the Cayenne Pepper, Cumin, Ginger and Garlic
  • Cook for about three minutes
  • Add the Lentils and Chicken Stock
  • Bring to a rolling Boil and then boil for 10 minutes before adding the Quinoa
  • Turn the heat down and simmer for another 20 minutes.
  • Cook the Chicken in a different pan (or in the grill or oven if you’d prefer)
  • When the Chicken is cooked remove it from the pan and add it to the Lentil and Quinoa mixture.
  • Add a dash of Lemon Juice
  • Toast the Pistachios in the pan you just took the Chicken out of for 2 minutes
  • Sprinkle the Pistachios and chopped Coriander on top of the Chicken and serve.
Recipe Name
Chicken with Quinoa, Lentils and Pistachio
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