YOUR SOLIN GENERATED RECIPE
Hearty Lentil and Vegetable Stew with Shredded Chicken
Simmered chicken and earthy lentils combined with garden vegetables in a fragrant bone broth for a satisfying, protein-packed bowl.
INGREDIENTS
3.5 oz chicken breast
0.5 cup cooked green lentils
0 tbsp extra virgin olive oil
0.5 cup yellow onion
0.5 cup carrots
0.5 cup celery
2 cloves garlic
1 cup kale
1.5 cups chicken bone broth
0.5 tsp dried thyme
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery, sautéing until the vegetables are softened.
Stir in the minced garlic and dried thyme, cooking for one minute until aromatic.
Pour in the chicken bone broth and add the whole chicken breast to the pot.
Bring to a gentle simmer and cook for 12-15 minutes until the chicken is cooked through.
Remove the chicken breast, shred it using two forks, and return it to the pot.
Add the cooked lentils and chopped kale, stirring until the kale is wilted and the stew is heated through.
Season with sea salt and black pepper before serving.