NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Dry red lentils

2 tsp Extra virgin olive oil

0.5 cup Low-sodium chicken broth

0.25 cup Yellow onion

1 clove Garlic

1 cup Fresh baby spinach

1 tbsp Fresh lemon juice

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Season the chicken breast evenly with sea salt, black pepper, and dried oregano.

• 2

  Heat one teaspoon of olive oil in a skillet over medium-high heat and sear the chicken for 5 to 7 minutes per side until golden and cooked through.

• 3

  Remove the chicken from the pan and set it aside on a plate to rest.

• 4

  In the same skillet, add the remaining teaspoon of olive oil and sauté the diced yellow onion and minced garlic until fragrant and translucent.

• 5

  Stir in the dry red lentils and chicken broth, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan.

• 6

  Bring the liquid to a boil, then reduce the heat to low, cover, and simmer for 10 to 12 minutes until the lentils are tender.

• 7

  Fold in the fresh baby spinach and lemon juice, stirring for one minute until the greens are just wilted.

• 8

  Slice the rested chicken breast and serve it over the bed of warm, braised lentils.