Burlington students can feed four for under $40 with chicken, lentils, and feta

A full dinner for four people, including groceries and flowers for the apartment, costs under $40. This total comes out to less than a single dining hall swipe per person. The meal consists of chicken breast, lentils and rice, and a feta cream sauce. The recipe is designed for students who want to cook indoors as the weather turns colder.

The chicken component requires two pounds of skinless breast meat. Seasonings include sea salt, black pepper, paprika, garlic powder, cumin, turmeric, and cayenne. The meat is rubbed with oil to help bind the spices, then left to sit for 20 minutes before cooking. A large onion and three cloves of garlic are diced and minced for the sauce base.

The side dish combines a quarter pound of long grain rice with half a pound of French lentils. The mixture is cooked in a medium pot using four cups of chicken stock or water, one teaspoon of salt, and a single bouillon cube. The grains are washed by hand in a large bowl of water before boiling. The pot is brought to a rolling boil, then the heat is reduced to maintain a simmer. The mixture is stirred every few minutes until the grains are soft.

Onions and garlic are sautéed in a large saucepan on medium heat. A small amount of stock is added every few minutes to keep the mixture moist. Brown bits that form at the bottom of the pan are scraped loose in a process called deglazing. This step can take up to 45 minutes. The garlic is added five minutes before the onions are finished. The cooked vegetables are set aside in a bowl.

The chicken is cooked in a small amount of oil for five minutes on each side to create a crust. The meat is pressed into the pan to ensure contact with the heat source. The pan is then covered, and the chicken cooks until it reaches an internal temperature of 165 degrees Fahrenheit. This takes roughly 10 minutes. The meat rests for at least five minutes before slicing.

The feta cream sauce is made by hand-crumbled feta cheese. The cheese is mixed with a quarter cup of sour cream, one and a half teaspoons of pepper sauce, five sprigs of stripped dill, half a tablespoon of feta brine, a pinch of salt, and a pinch of orange zest. The lentil and rice mixture is deglazed one final time. The caramelized onions and liquid are stirred into the soft grains. Leftovers can be turned into lentil soup.

The meal is plated by spreading the lentils as a base. The sliced chicken is placed on top. A dollop of the feta sauce is added to each plate. Chopped dill or parsley serves as a garnish. The dish is served at a dinner table with friends.