NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup dry green lentils

0.5 tbsp extra virgin olive oil

0.5 cup yellow onion

0.5 cup carrots

0.5 cup celery

1 cup baby spinach

0.5 cup tomato puree

1.5 cup low-sodium chicken broth

1 tsp smoked paprika

0.5 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat the extra virgin olive oil in a large pot over medium heat.

• 2

  Add the diced chicken breast and sear for 3-4 minutes until golden on the outside.

• 3

  Stir in the diced onion, carrots, and celery, sautéing for 5 minutes until the vegetables begin to soften.

• 4

  Add the smoked paprika, cumin, garlic powder, sea salt, and black pepper, stirring for 1 minute to release the aromatics.

• 5

  Pour in the dry lentils, tomato puree, and chicken broth, then bring the mixture to a gentle boil.

• 6

  Reduce the heat to low, cover the pot, and simmer for 20-25 minutes until the lentils are tender and the chicken is cooked through.

• 7

  Stir in the baby spinach during the last minute of cooking until just wilted, then serve immediately.