YOUR SOLIN GENERATED RECIPE
Curried Lentil and Cauliflower Rice Bowl
Red lentils and tender chicken breast simmered in a fragrant curry broth, served over a fluffy blend of brown rice and riced cauliflower.
INGREDIENTS
0.33 cup red lentils
3.5 oz chicken breast
1 cup cauliflower rice
0.25 cup cooked brown rice
1.5 cup vegetable broth
1 tsp curry powder
1 tsp olive oil
0.25 cup yellow onion
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Dice the chicken breast into small, uniform bite-sized pieces.
Heat the olive oil in a medium pot over medium heat and sauté the diced onion, garlic, and chicken until the chicken is lightly browned on all sides.
Stir in the curry powder, sea salt, and black pepper, cooking for one minute until the spices become highly aromatic.
Add the dry red lentils and vegetable broth to the pot, stirring well to combine, and bring the mixture to a boil.
Reduce the heat to low, cover the pot with a lid, and simmer for 15 to 20 minutes until the lentils are soft and have absorbed most of the liquid.
While the lentils are simmering, lightly steam the cauliflower rice and cooked brown rice together in a separate pan until heated through and tender.
Fluff the rice and cauliflower mixture with a fork and serve the curried lentils and chicken over the top in a deep bowl.