NUTRITION

SERVINGS

INGREDIENTS

4 oz Boneless skinless chicken breast

0.25 cup Dry green lentils

1 tsp Extra virgin olive oil

0.5 cup Yellow onion

0.5 cup Carrots

0.5 cup Celery

1 clove Garlic

2 cup Low-sodium chicken broth

1 cup Chopped kale

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried thyme

1 tsp Fresh lemon juice

PREPARATION

• 1

  In a large pot, heat the olive oil over medium heat and sauté the diced onion, carrots, and celery for 5-7 minutes until softened.

• 2

  Add the minced garlic and dried thyme to the pot, stirring for 1 minute until the herbs become aromatic.

• 3

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

• 4

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

• 5

  Remove the chicken breast from the pot, shred it using two forks, and return the shredded meat to the soup.

• 6

  Stir in the chopped kale and cook for an additional 2-3 minutes until the greens are wilted.

• 7

  Season with sea salt, black pepper, and fresh lemon juice to brighten the flavors before serving.