NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup red lentils

1 tsp avocado oil

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

1 tsp curry powder

0.25 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup water

2 tbsp light coconut milk

1 cup fresh spinach

PREPARATION

• 1

  Cut the chicken breast into uniform 1-inch cubes to ensure even cooking.

• 2

  Warm the avocado oil in a deep skillet or Dutch oven over medium heat until shimmering.

• 3

  Add the diced onion, minced garlic, and grated ginger, sautéing for 3-4 minutes until the onion is soft and fragrant.

• 4

  Place the chicken cubes in the pan and sear for 5 minutes, stirring occasionally until golden on the outside.

• 5

  Mix in the dry red lentils, curry powder, turmeric, sea salt, and black pepper, stirring for 1 minute to toast the spices.

• 6

  Pour in the water, scraping the bottom of the pan to release any browned bits, and bring to a boil.

• 7

  Reduce heat to low, cover, and simmer for 15-18 minutes until the lentils have absorbed the liquid and softened.

• 8

  Stir in the light coconut milk and fresh spinach, folding gently until the leaves are wilted and the sauce is velvety.