NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Red lentils

2 tbsp Full-fat coconut milk

1 cup Fresh spinach

1 tsp Extra virgin olive oil

0.25 cup Yellow onion

1 clove Garlic

1 tsp Curry powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Water

PREPARATION

• 1

  Dice the chicken breast into bite-sized cubes and finely chop the onion and garlic.

• 2

  Heat the olive oil in a medium saucepan over medium heat.

• 3

  Add the onion and garlic to the pan, sautéing for 3 minutes until translucent and fragrant.

• 4

  Add the chicken cubes to the pan and cook for 4-5 minutes until browned on all sides.

• 5

  Stir in the dry red lentils, curry powder, sea salt, and black pepper, ensuring the chicken and lentils are well coated in spices.

• 6

  Pour in the water and bring the mixture to a gentle boil.

• 7

  Reduce the heat to low, cover, and simmer for 12-15 minutes, or until the lentils are soft and have absorbed most of the liquid.

• 8

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

• 9

  Serve warm in a bowl.