NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup dry green lentils

1 tbsp harissa paste

1 tsp olive oil

0.5 cup chicken bone broth

0.25 cup yellow onion

0.25 cup carrot

1 cup baby spinach

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Rinse the lentils under cold water and place them in a small saucepan with the chicken bone broth.

• 2

  Bring the broth to a boil, then reduce heat to low and simmer for 20 minutes until the lentils are tender and the liquid is absorbed.

• 3

  Season the chicken breast with sea salt, black pepper, and half of the harissa paste, rubbing it in thoroughly.

• 4

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 6 minutes per side until it reaches an internal temperature of 165 degrees.

• 5

  Remove the chicken from the skillet and set it aside to rest while you sauté the onion, carrot, and garlic in the same pan for 5 minutes.

• 6

  Stir the cooked lentils, the remaining harissa paste, and the baby spinach into the skillet, cooking until the spinach is just wilted.

• 7

  Add the lemon juice to the lentil mixture and stir to combine before slicing the chicken and serving it on top.