NUTRITION

SERVINGS

INGREDIENTS

1 tsp Extra virgin olive oil

0.25 cup Yellow onion

0.5 cup Carrots

0.5 cup Celery

1 tsp Minced garlic

0.25 cup Dry brown lentils

4 oz Boneless skinless chicken breast

2 cup Low-sodium chicken broth

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Baby spinach

PREPARATION

• 1

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

• 2

  Add the diced yellow onion, carrots, and celery to the pot and sauté for 5 minutes until the vegetables begin to soften.

• 3

  Stir in the minced garlic and cook for 1 minute until fragrant.

• 4

  Add the dry brown lentils, whole chicken breast, chicken broth, dried thyme, sea salt, and black pepper.

• 5

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

• 6

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

• 7

  Stir in the baby spinach until it is just wilted and serve immediately.