NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Red lentils

0.5 medium Sweet potato

0.13 cup Full-fat coconut milk

0 tsp Avocado oil

0.25 medium Yellow onion

1 clove Garlic

0.5 tsp Fresh ginger

1 tsp Curry powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Fresh spinach

1 cup Water

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Dice the sweet potato into small cubes, toss with half of the avocado oil, and roast for 20 minutes until tender and golden.

• 3

  While the potatoes roast, heat the remaining avocado oil in a large pot over medium heat.

• 4

  Add the diced yellow onion, minced garlic, and grated ginger to the pot, sautéing until the onion is translucent.

• 5

  Add the diced chicken breast to the pot and cook until browned on all sides.

• 6

  Stir in the dry red lentils, curry powder, sea salt, and black pepper, coating the ingredients in the spices.

• 7

  Pour in the water and coconut milk, bring to a gentle boil, then reduce heat to low and simmer for 15-20 minutes until lentils are soft.

• 8

  Fold in the roasted sweet potatoes and fresh spinach, stirring until the spinach is wilted and the curry is thick and creamy.