NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup dry red lentils

0.5 tbsp extra virgin olive oil

1 cup cauliflower florets

1 cup fresh baby spinach

0.25 cup light coconut milk

0.5 cup water

0.25 cup diced 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

PREPARATION

• 1

  Heat the extra virgin olive oil in a large skillet or pot over medium heat.

• 2

  Add the diced yellow onion, minced garlic, and grated fresh ginger, sautéing for 3 minutes until the onion is translucent and fragrant.

• 3

  Stir in the cubed chicken breast and cook for 4-5 minutes until the exterior is lightly browned.

• 4

  Add the curry powder, ground turmeric, sea salt, and black pepper, stirring constantly for 1 minute to toast the spices.

• 5

  Pour in the dry red lentils, cauliflower florets, light coconut milk, and water.

• 6

  Bring the mixture to a gentle boil, then reduce the heat to low and cover the pan with a lid.

• 7

  Simmer for 15-20 minutes, or until the lentils are soft and have absorbed most of the liquid.

• 8

  Remove from heat, stir in the fresh baby spinach until just wilted, and serve immediately in a warm bowl.