NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup red lentils

1 tsp avocado oil

0.25 cup yellow onion

1 clove garlic

1 tsp fresh ginger

1 tsp curry powder

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 cup water

2 tbsp full-fat coconut milk

1 cup fresh baby spinach

1 tsp lime juice

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season lightly with a pinch of the salt and pepper.

• 2

  Heat the avocado oil in a large skillet or pot over medium-high heat.

• 3

  Add the chicken to the skillet and sear until golden brown on all sides, approximately 4 to 5 minutes, then remove chicken and set aside.

• 4

  In the same skillet, add the diced onion, minced garlic, and grated ginger, sautéing for 3 minutes until the onion is translucent.

• 5

  Stir in the curry powder, turmeric, remaining salt, and pepper, cooking for 30 seconds to release the aromatic oils.

• 6

  Add the dry red lentils and water to the pot, scraping any browned bits from the bottom, and bring to a boil.

• 7

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

• 8

  Return the chicken to the skillet and stir in the coconut milk and fresh baby spinach.

• 9

  Cook for an additional 2 minutes until the spinach is wilted and the sauce is creamy.

• 10

  Remove from heat, stir in the lime juice, and serve warm.