NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup red lentils

0.13 cup full-fat coconut milk

0.5 tsp extra virgin olive oil

0.5 cup mirepoix mix

1 cup baby spinach

1 cup chicken bone broth

1 tsp curry powder

0.5 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into small, bite-sized pieces and season lightly with a pinch of the salt and pepper.

• 2

  Heat the olive oil in a medium pot over medium heat and sauté the mirepoix mix (onion, carrot, celery) until the onions are translucent.

• 3

  Add the diced chicken to the pot and cook for 3-4 minutes until the exterior is browned.

• 4

  Stir in the curry powder and turmeric, toasting the spices for 30 seconds until they become aromatic.

• 5

  Rinse the red lentils and add them to the pot along with the chicken bone broth.

• 6

  Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the lentils are soft and have absorbed most of the liquid.

• 7

  Stir in the coconut milk and baby spinach, cooking for an additional 2 minutes until the spinach is wilted and the stew is creamy.

• 8

  Season with the remaining sea salt and black pepper before serving hot.