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

0.5 tsp turmeric powder

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

1 cup water

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season with half of the sea salt and black pepper.

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken until golden brown, then remove and set aside.

• 3

  In the same skillet, add the diced yellow onion and sauté for 3-4 minutes until translucent.

• 4

  Stir in the minced garlic, grated fresh ginger, turmeric powder, and ground cumin, cooking for 1 minute until highly fragrant.

• 5

  Add the dry red lentils, water, and full-fat coconut milk to the skillet, stirring to combine all ingredients.

• 6

  Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the lentils are tender and the sauce has thickened.

• 7

  Return the seared chicken to the skillet and stir in the baby spinach until it is just wilted.

• 8

  Season with the remaining sea salt and black pepper before serving warm.