NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Red lentils

1 cup Cauliflower florets

0.5 cup Carrots

1 tsp Olive oil

0.25 cup Yellow onion

1 clove Garlic

1 tsp Fresh ginger

1 tsp Curry powder

0.25 tsp Ground turmeric

0.25 cup Tomato puree

1 cup Water

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the cauliflower florets and sliced carrots with half of the olive oil, sea salt, and black pepper.

• 3

  Roast the vegetables for 20 minutes until they are tender and show golden caramelized edges.

• 4

  While vegetables roast, heat the remaining olive oil in a large pot over medium heat and sauté the diced chicken breast until browned.

• 5

  Add the diced onion, minced garlic, and grated ginger to the pot, cooking for 3 minutes until fragrant.

• 6

  Stir in the curry powder and turmeric, then add the red lentils, tomato puree, and water.

• 7

  Bring the mixture to a gentle boil, then reduce heat to low and simmer for 15 to 20 minutes until the lentils are soft and the sauce has thickened.

• 8

  Portion the chicken and lentil curry into a bowl and top with the roasted cauliflower and carrots before serving.