NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry red lentils

0.5 cup low-sodium chicken broth

1 tbsp extra virgin olive oil

1 cup fresh baby spinach

1 tbsp fresh lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme leaves

PREPARATION

• 1

  Rinse the red lentils under cold water and place them in a small saucepan with the chicken broth. Bring to a boil, then reduce heat and simmer for 10-12 minutes until tender and the liquid is absorbed.

• 2

  Season the chicken breast evenly on both sides with the sea salt, black pepper, and fresh thyme leaves.

• 3

  Heat the extra virgin olive oil in a medium skillet over medium-high heat. Once the pan is hot, add the chicken breast and sear for 5-7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 4

  Remove the chicken from the skillet and set aside to rest. In the same skillet, add the minced garlic and baby spinach, sautéing for 1-2 minutes until the spinach is just wilted.

• 5

  Stir the fresh lemon juice into the cooked lentils. Plate the lentils and spinach, then top with the sliced lemon-herb chicken breast.