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Lentil & Chicken Stew

Two Stars Guiding Stars

  • Servings:

    2 (498 g) as an appetizer

  • Prep Time:

    30 minutes

  • Cook Time:

    60 minutes

Ingredients

Try this stew on a cold winter's night for a healthy, satisfying meal. It's easy to scale up for larger crowds or for easy leftovers. If you scale this dish up, it's an excellent option to freeze in individual portions for easy meals throughout the month.
3 tsp. olive oil, divided
8 oz. boneless skinless chicken breast, diced
1 carrot, diced
4 cloves garlic, minced
1 tsp. coriander seed
1/8 tsp. salt
1/4 tsp. pepper
1 (14 oz.) can reduced-sodium chicken broth
1/2 cup French lentils
6 oz. baby spinach
1 Tbsp. lemon juice
1 Tbsp. chopped fresh dill
Lentil & Chicken Stew

Directions

1. Heat 1 teaspoon oil in a large saucepan over medium-high heat. Add chicken and cook, stirring once or twice until no longer pink in the middle (2 minutes). Transfer chicken to a plate.
2. Add the remaining 2 teaspoons oil to the pan and heat over medium-low heat. Add carrot, garlic, coriander, salt, and pepper. Cook, stirring constantly, until fragrant (1 minute).
3. Stir in broth and lentils, increase heat to medium-high to bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the lentils are tender (20-30 minutes).
4. Add the cooked chicken, spinach, and juice and return to a simmer. Cook until heated through (1-2 minutes). Stir in dill to serve.

Nutrition

Nutritional Facts
Servings 2 (498 g)
Base Nutrients
Calories 443 kcal (22%)
Calories from Fat 109 kcal (0%)
Total Fat 12 g (19%)
Saturated Fat 2 g (11%)
Cholesterol 83 mg (28%)
Sodium 355 mg (15%)
Total Carbohydrates 42 g (14%)
Dietary Fiber 8 g (34%)
Protein 45 g (74%)
Vitamins
Vitamin A n/a
Vitamin C 33 mg (37%)
Minerals
Calcium 144 mg (11%)
Iron 7 mg (37%)
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