Name: Spiced Lentil and Chicken Stew with Roasted Cauliflower
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.8 ounces Chicken Breast, diced; 1/4 cup Red Lentils, dry; 2 cups Cauliflower florets; 1 tablespoon Extra Virgin Olive Oil; 1/3 cup Yellow Onion, diced; 2 cloves Garlic, minced; 1 cup Low Sodium Chicken Broth; 1 teaspoon Cumin; 1/2 teaspoon Turmeric

Nutrition

Per serving

457 calories

Protein: 40g; 34% of calories
Carbs: 39g; 33% of calories
Fat: 17g; 33% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 30 min

Preheat oven to 400°F and line a baking sheet with parchment paper.
Toss cauliflower florets with half of the olive oil, cumin, and a pinch of salt, then roast for 20 minutes until the edges are caramelized.
In a large pot, heat the remaining olive oil over medium heat and sauté the onion and garlic until fragrant and translucent.
Add the diced chicken breast to the pot and cook until lightly browned on all sides.
Stir in the red lentils, turmeric, and chicken broth, then bring the mixture to a gentle boil.
Reduce the heat to low, cover, and simmer for 15 to 20 minutes until the lentils are tender and the stew has thickened.
Ladle the stew into a bowl and top with the roasted cauliflower and a squeeze of fresh lemon if desired.

Nutrition

Ingredients

Instructions

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