NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Dry red lentils

0.25 cup Full-fat coconut milk

0.5 cup Cauliflower florets

1 cup Fresh spinach

1 tsp Avocado oil

1 tsp Minced garlic

1 tsp Fresh ginger

2 tbsp Diced onion

1 tsp Curry powder

0.25 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Water

PREPARATION

• 1

  Heat the avocado oil in a large skillet over medium heat.

• 2

  Add the diced onion, minced garlic, and fresh ginger, sautéing until the onion is translucent and fragrant.

• 3

  Add the chicken breast pieces to the skillet and cook until lightly browned on all sides.

• 4

  Stir in the dry red lentils, water, curry powder, turmeric, sea salt, and black pepper.

• 5

  Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 10 minutes.

• 6

  Add the cauliflower florets to the skillet and continue to simmer, covered, for another 5-7 minutes until the lentils and cauliflower are tender.

• 7

  Remove the lid and stir in the full-fat coconut milk and fresh spinach.

• 8

  Cook for 1-2 minutes until the spinach is wilted and the sauce has reached a creamy consistency.

• 9

  Serve immediately in a bowl for a warm, nutrient-dense meal.