NUTRITION

SERVINGS

INGREDIENTS

1 tsp extra virgin olive oil

0.25 cup yellow onion

0.5 cup carrots

0.5 cup celery

1 clove garlic

4 oz chicken breast

0.25 cup dry green lentils

2 cup chicken broth

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

1 tbsp fresh lemon juice

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Add the diced yellow onion, carrots, and celery, sautéing until the vegetables are slightly softened.

• 3

  Stir in the minced garlic and dried thyme, cooking for one minute until fragrant.

• 4

  Pour in the chicken broth and add the dry green lentils and the whole chicken breast.

• 5

  Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes until the lentils are tender and chicken is cooked through.

• 6

  Remove the chicken breast, shred it with two forks, and return it to the pot.

• 7

  Season with sea salt and black pepper, then stir in the baby spinach until wilted.

• 8

  Remove from heat and stir in the fresh lemon juice and chopped parsley before serving.