NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Boneless skinless chicken breast

1 tbsp Dry red lentils

0.5 cup Chicken bone broth

0.25 cup Tomato puree

0.25 cup Yellow onion

1 clove Garlic

0.5 tsp Fresh ginger

0.25 tsp Ground turmeric

0.25 tsp Ground cumin

0.25 tsp Ground coriander

0.13 tsp Cayenne pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Fresh baby spinach

PREPARATION

• 1

  Dice the chicken breast into small, bite-sized pieces.

• 2

  Heat a non-stick pot over medium heat and add the diced onion, minced garlic, and grated ginger with a splash of water to sauté until the onion is translucent.

• 3

  Stir in the turmeric, cumin, coriander, cayenne, sea salt, and black pepper, toasting the spices for 30 seconds until aromatic.

• 4

  Add the chicken pieces to the pot and cook for 3-4 minutes until the outsides are lightly browned.

• 5

  Pour in the chicken bone broth, tomato puree, and dry red lentils, stirring to combine.

• 6

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

• 7

  Simmer for 15-20 minutes or until the lentils are tender and have thickened the stew.

• 8

  Remove the lid and stir in the fresh baby spinach until it is completely wilted.

• 9

  Serve the stew hot in a bowl, adjusting the cayenne if more heat is desired.