NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup yellow onion

1 cup red bell pepper

1 clove garlic

1.5 cup chicken bone broth

0.5 cup dry brown lentils

1.5 tbsp dry white quinoa

2 tbsp canned chickpeas

1 tsp dried oregano

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into small, uniform pieces.

• 2

  Heat a large non-stick pot over medium heat and add 2 tablespoons of the chicken bone broth to prevent the meat from sticking.

• 3

  Add the chicken to the pot and sauté for 5-6 minutes until the exterior is lightly browned and no longer pink.

• 4

  Stir in the diced yellow onion and red bell pepper, cooking for 4 minutes until the onions are translucent and the peppers are tender.

• 5

  Add the minced garlic, dried oregano, sea salt, and black pepper, stirring for 60 seconds until the spices are aromatic.

• 6

  Pour in the remaining chicken bone broth and stir in the dry brown lentils, dry white quinoa, and rinsed chickpeas.

• 7

  Bring the liquid to a boil, then immediately reduce the heat to low and cover the pot with a tight-fitting lid.

• 8

  Simmer for 22-25 minutes until the lentils and quinoa are tender and the liquid is mostly absorbed.

• 9

  Remove from heat and let the bowl rest for 3 minutes before fluffing the mixture with a fork and serving warm.