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Mina Grilled Chicken Strips and Spiced Lentils Baked Eggs

Mina Grilled Chicken Strips and Spiced Lentils Baked Eggs
  • Prep Time: 10
  • Total Time: 20
  • Servings: 4

The recipe is jammed packed with protein, fiber and healthy carbohydrates; it will keep you feeling full and satisfied throughout the day.


In a sauté pan on medium heat, add the oil and onions. Cook the onions until golden brown, about 5 minutes.

Add the chicken strips and cook for another 2 minutes.

Add the cumin, garlic, rice and lentils, cook for another 4-5 minutes, allowing the lentils to fry.

Add ½ cup of water or stock and stir well. Season with salt and pepper.

Using the back of a spoon, make four wells in the lentil mixture. Working one at a time, crack an egg into a small bowl, and then tip into each of the wells. Cover the skillet and cook for 4-6 minutes for slightly runny yolks.

SPRINKLE with cilantro, jalapeno and cherry tomatoes. Divide between four bowls and serve with warm bread


8 Slices (300 g) Mina® Grilled Chicken Strips, roughly chopped

1 tbsp (15 ml) vegetable oil

1 (16 oz) can lentils, rinsed and drained

½ cup (125 ml) rice, precooked

1 jalapeno, diced

½ tsp (2 mL) Cumin

1 cup Onion, diced

1 clove garlic, minced

12 pcs cherry tomatoes, cut in half

4 Large eggs

Salt and pepper

1 tbsp (15 mL) Chopped fresh cilantro

4 Naan or bread of choice, warmed
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