NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup dry red lentils

1 tsp extra virgin olive oil

0.25 cup yellow onion

0.5 cup carrots

1 clove garlic

1 tsp fresh ginger

0.5 tsp ground turmeric

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cup low-sodium chicken broth

2 tbsp full-fat coconut milk

1 cup fresh baby spinach

1 tsp fresh cilantro

PREPARATION

• 1

  Heat the extra virgin olive oil in a medium pot over medium-high heat.

• 2

  Add the cubed chicken breast and sear until golden brown on all sides, about 5 minutes.

• 3

  Stir in the diced yellow onion and sliced carrots, cooking until the onion is translucent.

• 4

  Add the minced garlic, grated ginger, ground turmeric, and ground cumin, stirring for 1 minute until fragrant.

• 5

  Pour in the low-sodium chicken broth and dry red lentils, bringing the mixture to a gentle boil.

• 6

  Reduce heat to low, cover, and simmer for 15-20 minutes until the lentils are tender and have thickened the stew.

• 7

  Season with sea salt and black pepper.

• 8

  Stir in the full-fat coconut milk and fresh baby spinach, allowing the greens to wilt into the hot stew.

• 9

  Ladle into a bowl and garnish with fresh cilantro before serving.