NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup red lentils

2 tbsp full-fat coconut milk

0.5 tbsp extra virgin olive oil

1 cup baby spinach

0.5 cup diced tomatoes

0.25 cup yellow onion

1 clove garlic

1 tsp fresh ginger

1 tsp curry powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup water

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and finely chop the onion, garlic, and ginger.

• 2

  Heat the olive oil in a large skillet over medium heat, then add the onion, garlic, and ginger, sautéing until fragrant.

• 3

  Add the chicken pieces to the skillet and cook until lightly browned on all sides.

• 4

  Stir in the dry red lentils, diced tomatoes, curry powder, sea salt, and black pepper.

• 5

  Pour in the water, bring to a gentle simmer, then cover and cook for 15-20 minutes until the lentils are soft and the chicken is cooked through.

• 6

  Stir in the coconut milk and baby spinach, cooking for an additional 2 minutes until the spinach is wilted and the sauce is creamy.

• 7

  Serve hot in a bowl, ensuring all the flavorful sauce is included.