NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup red lentils

1.5 cup chicken broth

2 tbsp full-fat coconut milk

1 tsp extra virgin olive oil

0.5 cup yellow onion

0.5 cup carrots

0.5 cup celery

1 cup fresh baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and finely chop the onion, carrots, and celery.

• 2

  Heat the olive oil in a medium pot over medium heat and sauté the onion, carrots, and celery for 5 minutes until softened.

• 3

  Add the diced chicken and minced garlic to the pot, cooking until the chicken is lightly browned on all sides.

• 4

  Stir in the dry red lentils, sea salt, black pepper, and dried thyme to coat them in the aromatics.

• 5

  Pour in the chicken broth and bring the mixture to a gentle boil.

• 6

  Reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes until the lentils are tender and the chicken is cooked through.

• 7

  Stir in the full-fat coconut milk and fresh baby spinach, allowing the greens to wilt into the soup for 1 minute before serving.