Name: Chicken and red lentil bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1/4 cup red lentils; 3/4 cup reduced-sodium chicken broth; 1/4 tsp ground turmeric; 1/2 tsp ground cumin; 1/2 tsp salt; 2 oz fresh spinach; 6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 1 1/2 tsp olive oil; 1/4 tsp black pepper; 2 tsp lemon juice

Nutrition

Per serving

459 calories

Protein: 55g; 47% of calories
Carbs: 35g; 30% of calories
Fat: 12g; 23% of calories

Instructions

Prep 15 min · Cook 10 min

In a small saucepan, combine lentils, broth, turmeric, cumin, and a pinch of salt. Bring to a boil over high heat, then reduce to low. Cover and simmer until lentils are tender, about 12 to 15 minutes. If too watery, simmer uncovered for the last 3 minutes until thick and spoonable.
While lentils cook, season chicken with the remaining salt and black pepper. Heat olive oil in a skillet over medium heat. Add chicken and cook until golden brown and cooked through, about 5 to 6 minutes per side. Remove from heat and rest for 5 minutes before slicing. Done when reaches 165°F.
Stir the spinach and lemon juice into the hot lentils until the spinach is wilted. Taste and add more lemon if needed. Spoon the lentils into a bowl and top with the sliced chicken.

Nutrition

Ingredients

Instructions

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