NUTRITION

SERVINGS

INGREDIENTS

1 tbsp extra virgin olive oil

3.5 oz chicken breast

0.25 cup dry green lentils

1.5 cup chicken bone broth

0.5 cup yellow onion

0.5 cup carrots

0.5 cup celery

2 clove garlic

1 tsp dried oregano

0.5 tsp sea salt

0.25 tsp black pepper

1 cup kale

1 tbsp lemon juice

PREPARATION

• 1

  Heat the extra virgin olive oil in a large stockpot over medium heat.

• 2

  Add the diced chicken breast and cook for 5-6 minutes until golden brown on all sides.

• 3

  Stir in the diced onion, carrots, and celery, cooking for another 5 minutes until the vegetables begin to soften.

• 4

  Add the minced garlic, dried oregano, sea salt, and black pepper, sautéing for 1 minute until fragrant.

• 5

  Pour in the chicken bone broth and add the rinsed dry green lentils to the pot.

• 6

  Bring the liquid to a gentle boil, then reduce the heat to low and cover with a lid.

• 7

  Simmer for 25-30 minutes, or until the lentils are tender but not mushy.

• 8

  Stir in the chopped kale and lemon juice, allowing the greens to wilt for 2 minutes before serving.