NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Dry red lentils

0.25 cup Full-fat coconut milk

1 cup Cauliflower florets

1 cup Fresh spinach

0.5 tsp Ground turmeric

0.5 tsp Ground cumin

1 tsp Fresh ginger

1 clove Garlic

0.5 cup Water

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season with a pinch of sea salt and black pepper.

• 2

  Heat the avocado oil in a large skillet or pot over medium heat, then add the chicken and cook until browned on all sides.

• 3

  Add the minced garlic and grated fresh ginger to the pan, sautéing for 1 minute until highly aromatic.

• 4

  Stir in the dry red lentils, cauliflower florets, ground turmeric, and ground cumin, ensuring everything is well coated in the spices.

• 5

  Pour in the water and bring the mixture to a gentle simmer, then cover and cook for 12-15 minutes until the lentils are soft and the cauliflower is tender.

• 6

  Stir in the full-fat coconut milk and fresh spinach, cooking for an additional 2 minutes until the spinach is wilted and the sauce is creamy.

• 7

  Adjust seasoning with the remaining sea salt and black pepper before serving hot in a bowl.