NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Red lentils

2 tbsp Full-fat coconut milk

1 tsp Extra virgin olive oil

0.25 cup Yellow onion

1 clove Garlic

0.5 tsp Fresh ginger

1 tsp Curry powder

0.25 tsp Turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Baby spinach

1 cup Chicken bone broth

1 tsp Fresh lime juice

PREPARATION

• 1

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

• 2

  Add the diced onion, minced garlic, and grated ginger to the pot and sauté for 3 minutes until the onion is translucent.

• 3

  Place the diced chicken breast into the pot and cook for 4 minutes until the exterior is lightly browned.

• 4

  Stir in the curry powder, turmeric, sea salt, and black pepper, coating the chicken and aromatics to toast the spices for 1 minute.

• 5

  Add the dry red lentils and pour in the chicken bone broth, stirring well 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 to 20 minutes or until the lentils are tender and have absorbed most of the liquid.

• 8

  Remove the lid and stir in the full-fat coconut milk and baby spinach, allowing the greens to wilt into the stew.

• 9

  Finish the dish by stirring in the fresh lime juice and serve warm in a bowl.