NUTRITION

SERVINGS

INGREDIENTS

4 oz Boneless skinless chicken breast

0.25 cup Dry red lentils

2 tbsp Full-fat coconut milk

1.5 cups Low-sodium chicken broth

0.5 cup Yellow onion

1 clove Garlic

1 tsp Fresh ginger

0.5 tsp Ground turmeric

0.5 tsp Ground cumin

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and finely dice the yellow onion.

• 2

  Heat the avocado oil in a medium pot over medium heat.

• 3

  Add the chicken, onion, sea salt, and black pepper to the pot, sautéing until the chicken is browned and onions are translucent.

• 4

  Stir in the minced garlic, grated ginger, turmeric, and cumin, cooking for 1 minute until highly fragrant.

• 5

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

• 6

  Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes until the lentils are tender and have thickened the stew.

• 7

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

• 8

  Serve warm in a bowl, ensuring a balance of chicken and lentils in every scoop.