Wednesday, January 30 2013, 10:03 AM MST
Chicken and Lentil Sloppy Joe's with Cilantro Slaw
As Aired On January 17, 2013
Recipe Courtesy of Chef Victoria Topham, Pinon Market and Cafe
1/3 C Plain Greek Yogurt
2 T Low fat Mayonnaise
3 T Honey
2 T Cider Vinegar
4 C Cabbage, Shredded
1 T Cilantro, chopped
Salt and pepper to taste
Sloppy Joe Ingredients:
3 C Water
1 C Brown Lentils, Rinsed
1lb Chicken Breast, Ground
2 clove Garlic, Minced
1 Large Yellow Onion, Chopped
2 T Extra Virgin Olive Oil or Olive Oil pan spray
t Cayenne pepper
2 C Ketchup
1 T Prepared Yellow Mustard
1 T Brown Sugar
Dash Worcestershire Sauce
1 T Molasses
Salt and Freshly Ground Black Pepper
4 Whole wheat hamburger buns, split with bottom half hollowed out and toasted
1.) Cook lentils: Combine water and lentils in a saucepan. Bring to a boil over high heat, then reduce heat to medium. Cover and simmer until lentils are tender about 30 minutes.
Take care not to overcook. Drain and set aside.
2.) Prepare Coleslaw: Whisk Greek yogurt, mayonnaise, honey, vinegar, salt and pepper together. Toss with shredded cabbage and cilantro. Set aside.
3.) Prepare Sloppy Joes: Saute onions and garlic in olive oil in large skillet over medium high heat.
Cook until the onions have softened and are translucent.
4.) Stir in ketchup, mustard, molasses, brown sugar, Worcestershire, and cayenne. Simmer 5-7 minutes until thickened. Set aside.
5.) Saut ground chicken in oil in a nonstick skillet over medium heat until cooked through. Add cooked lentils and reserved sauce.
Simmer 5 minutes. You may need to adjust consistency with a little water.
6.) Assemble: Spoon chicken-lentil mixture into bottom buns. Top with slaw and toasted top buns. Serves 4
(Copyright 2013 Sinclair Broadcasting Group.)