Chicken and Veggies with Lentils, Bacon and Goat Cheese

I really need a better camera. And some photography skills. Check out the placement of the bowl! It creates tension right?! Hello?

Anyways...

So this dish is like half health, half indulgence, and once again I just sort of put it together.

Chicken and Veggies w/Lentils
serves 2

3 strips bacon
1/2 cup lentils
10oz chicken, chunked
4oz mushrooms, sliced
4oz zucchini, sliced
3 cloves garlic, minced
3oz baby carrots, quartered lengthwise
olive oil
1 oz goat cheese crumbles

OKAY HOMIES. I made this like last week, liked it and took a photo of it to blog about later, so I'm trying to remember the steps.

Put your lentils in a small sauce pan with 2 cups water and set to boil. Once the boil is rolling, reduce heat, cover and simmer for about 30 minutes.

Cook your bacon on medium heat in the same skillet you'll be using to saute your chicken and veggies because come on, right? Drain the slices on a paper towel and once they're hard, crumble them finely.

Dump out almost all the fat and up the heat a bit. Add your chicken and veggies and whatever spice you'd like. I added a bit of curry but honestly, it doesn't matter. The garlic is a good enough flavor, plus remember: BACON IS COMING

Once your lentils are fully cooked, nearly all the liquid will be gone. Add a bit of olive oil for some lubrication (heh heh), and stir in the bacon and the goat cheese crumble. And dude? You're done-zo.

Plate up in a big bowl so you can sample from the healthy side, the indulgent side, or mix them all up together. I think a dash or five of Sriracha may have found its way into this dish, too. Very tasty!