NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Dry red lentils

2 tbsp Full-fat coconut milk

1 cup Fresh spinach

0.5 cup Diced carrots

0.25 cup Diced onion

1 tsp Olive oil

1 cup Vegetable broth

0.5 tsp Ground turmeric

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Heat olive oil in a pot over medium heat and sauté the onion and carrots until they begin to soften.

• 2

  Stir in the turmeric, cumin, sea salt, and black pepper, toasting the spices for one minute until fragrant.

• 3

  Add the dry red lentils, vegetable broth, and the whole chicken breast to the pot.

• 4

  Bring the mixture to a boil, then reduce the heat to low and simmer for 15 to 20 minutes until the lentils are tender and the chicken is cooked through.

• 5

  Remove the chicken breast from the pot, shred it with two forks, and return the meat to the stew.

• 6

  Stir in the coconut milk and fresh spinach, allowing the greens to wilt in the residual heat for one minute before serving.