# Tomato, lentil, and chicken bake 4 adult servings · US measures · nonketo · 10 min active per base batch · 35–40 min Chicken and lentils baked in tomato sauce. No mid-cook action; probe several spots before serving. The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings. Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches. ## Cooking flow (Tabular Recipe Notation)

Preheat oven to 425°F (bake). Use a shallow 13×9-inch metal baking dish, foil and an instant-read thermometer.
Use fully cooked, refrigerated chicken chopped no larger than ¾ inch; raw chicken, dry lentils and frozen chicken blocks are not substitutes. Drain and rinse canned lentils; retain tomato juice; roughly chop spinach.
Keep the mixed bake no more than 1 inch deep; split into shallow dishes if needed.
480g Canned cooked lentilsdrained and rinsed · Drained weight; canned yield varies. · About 2 × 15 oz (425 g) cans, assuming ~240 g drained per can; check actual yield.	Mix in shallow metal baking dish.	Fold in fully cooked chicken; spread and gently press to an even layer ≤1 inch deep. Then: Cover tightly with foil; bake at 425°F about 20–25 min, until center and several chicken pieces reach 165°F; continue if needed.	Finish baked mixture with lemon and feta. Then: Plate finished meal: divide the moist bake equally among selected portions.
411g Canned diced tomatoeswith juice, room temperature · do not drain. · Buy 1 × 14.5 oz (411 g) cans; measure out the required weight.
142g Baby spinachroughly chopped
14g Olive oilas purchased · Mix into the bake.
2g Smoked paprika
2g Ground cumin
2g Garlic powder
½ tsp Dried oregano
2g Fine saltUse the proportional split described in the method.
to taste Black pepper
340g Fully cooked chicken breastplain, refrigerated, chopped no larger than ¾ inch · Already fully cooked; raw chicken is not a substitute.
15g Lemon juiceunsweetened
60g Crumbled fetaas sold · Cheese label and rennet vary.

## Ingredients - 340g Fully cooked chicken breast — plain, refrigerated, chopped no larger than ¾ inch. Already fully cooked; raw chicken is not a substitute. - 480g Canned cooked lentils — drained and rinsed. Drained weight; canned yield varies. · About 2 × 15 oz (425 g) cans, assuming ~240 g drained per can; check actual yield. - 411g Canned diced tomatoes — with juice, room temperature. do not drain. · Buy 1 × 14.5 oz (411 g) cans; measure out the required weight. - 142g Baby spinach — roughly chopped - 14g Olive oil — as purchased. Mix into the bake. - 2g Smoked paprika - 2g Ground cumin - 2g Garlic powder - ½ tsp Dried oregano - 2g Fine salt. Use the proportional split described in the method. - to taste Black pepper - 15g Lemon juice — unsweetened - 60g Crumbled feta — as sold. Cheese label and rennet vary. ## Equipment - Oven at 425°F on bake - 13×9-inch shallow metal baking dish - Foil cover - Instant-read thermometer ## Cook Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test. 1. **Prepare.** Heat the oven to 425°F. In a 13×9-inch shallow metal baking dish, mix lentils, tomatoes, spinach, oil, spices, and salt. Fold in cooked chicken. Spread and gently press to an even layer no more than 1 inch deep; split into two shallow dishes if needed. 2. **Cook.** Cover tightly with foil. Bake about 20–25 minutes. Check the center and several chicken pieces for 165°F; continue if needed. 3. **Finish.** Finish with lemon and feta, then divide into the selected number of equal adult portions. This is a moist bake. ## Attention timeline - Preheat and mix: 10–12 min. Mix in shallow dish; keep depth no more than 1 inch, split dishes if needed. Cover tightly. - Bake: 20–25 min. Check center and several chicken pieces for 165°F. - Finish: 2 min. Add lemon and feta; divide equally. Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity A tight foil cover and tomato liquid keep precooked chicken moist while lentils heat through. - Covered tomato liquid protects cooked chicken from drying. - This is moist, not a crisp tray bake. ## Nutrition per serving Calories: 380 kcal; protein: 41.4 g; total carbs: 30.8 g; fiber: 12.6 g; net carbs: 18.2 g Per adult: base includes measured sauces, seeds and sides. Family nutrition adds one selected starch portion. US net carbs = total carbohydrate − fiber. Labels and food variation matter; no guarantee of ketosis. Known allergens for these plates: milk. Check product labels and cross-contact. ## First-cook checks and limits - Do not substitute raw chicken, dry lentils, or frozen chicken blocks. - First cook should log depth, starting temperatures, and time to 165°F. - Check every packaged ingredient label for additional allergens; this data is not an allergy guarantee. ## Leftovers Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate. ## Sources - [USDA FoodData Central source data](https://fdc.nal.usda.gov/download-datasets/) - [FoodSafety.gov safe minimum temperatures](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures) - [ABC chicken-lentil tray pairing](https://www.abc.net.au/news/2024-11-02/easy-chicken-and-lentil-tray-bake/104313206) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/tomato-lentil-and-chicken-bake/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.