NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup dry red lentils

0.25 cup cooked basmati rice

1 whole whole wheat roti

1 cup cauliflower florets

1 tsp avocado oil

0.25 tsp ground turmeric

0.25 tsp cumin seeds

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp greek yogurt

0.75 cup water

PREPARATION

• 1

  Preheat your oven to 400°F and toss the cauliflower florets with half of the avocado oil, sea salt, and black pepper on a baking sheet.

• 2

  Roast the cauliflower for 20 minutes until the edges are golden brown and the stems are tender.

• 3

  In a small saucepan, combine the dry red lentils, water, ground turmeric, and cumin seeds, then bring to a boil.

• 4

  Reduce the heat to low, cover, and simmer the lentils for 15 minutes until they reach a thick, creamy dal consistency.

• 5

  While the dal simmers, heat the remaining avocado oil in a skillet over medium heat and sauté the diced chicken breast until fully cooked and lightly browned.

• 6

  Stir the sautéed chicken into the finished dal and serve in a bowl alongside the cooked basmati rice, roasted cauliflower, and a warmed roti.

• 7

  Garnish the dal with a dollop of Greek yogurt for added richness and a boost of protein.