NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup cooked brown lentils

0.25 cup full-fat coconut milk

1 cup fresh baby spinach

0.25 cup diced yellow onion

1 tsp minced garlic

1 tsp minced fresh ginger

1 tsp curry powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp coconut oil

PREPARATION

• 1

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

• 2

  Add the diced chicken breast, sea salt, and black pepper to the skillet and cook until the chicken is browned and cooked through.

• 3

  Stir in the diced yellow onion, minced garlic, and minced ginger, sautéing for 3-4 minutes until the onion is translucent and fragrant.

• 4

  Add the curry powder to the pan and stir constantly for 30 seconds to toast the spices and release their aroma.

• 5

  Pour in the full-fat coconut milk and the cooked brown lentils, stirring well to combine all ingredients.

• 6

  Lower the heat and let the mixture simmer gently for 5 minutes until the sauce has thickened slightly.

• 7

  Fold in the fresh baby spinach and stir until it is just wilted into the warm curry.

• 8

  Remove from heat and serve immediately in a shallow bowl.