NUTRITION

SERVINGS

INGREDIENTS

4 oz boneless skinless chicken breast

0.25 cup dry brown lentils

1 cup chicken bone broth

1 tsp extra virgin olive oil

0.25 cup yellow onion

0.25 cup carrot

0.25 cup celery

1 clove garlic

0.5 tsp smoked paprika

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and finely chop the onion, carrot, and celery.

• 2

  Heat olive oil in a medium pot over medium heat and sauté the chicken until browned on all sides.

• 3

  Add the onion, carrot, and celery to the pot, cooking until the vegetables begin to soften.

• 4

  Stir in the minced garlic, smoked paprika, and oregano, sautéing for about 30 seconds until fragrant.

• 5

  Add the dry lentils and pour in the chicken bone broth, scraping any browned bits from the bottom of the pot.

• 6

  Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25 to 30 minutes until lentils are tender.

• 7

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