NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked green lentils

1 tsp extra virgin olive oil

0.5 cup yellow onion

0.5 cup celery

1 cup baby spinach

1 clove garlic

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the chicken breast evenly with half of the sea salt, black pepper, and dried oregano.

• 2

  Heat the extra virgin olive oil in a medium skillet over medium-high heat.

• 3

  Add the chicken to the skillet and sear for 5-6 minutes per side until golden brown and cooked through; remove from the pan and let rest.

• 4

  In the same skillet, add the diced yellow onion and sliced celery, sautéing for 3-4 minutes until the vegetables are softened and fragrant.

• 5

  Stir in the minced garlic and the remaining oregano, salt, and pepper, cooking for an additional 60 seconds.

• 6

  Add the cooked green lentils and lemon juice to the skillet, stirring to combine and heating until the lentils are warmed through.

• 7

  Turn off the heat and fold in the baby spinach, allowing the residual heat to wilt the leaves gently.

• 8

  Slice the rested chicken breast into strips and serve it over the warm lentil and vegetable pilaf.