Ingredients

• 2 boneless chicken breasts (6 oz each)
• 1 cup red lentils (cook faster than other types)
• 2 cups low-sodium chicken broth
• 2 cups baby spinach
• 1 can diced tomatoes, drained
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp oregano
• Salt and pepper

Instructions

1. Season chicken with salt, pepper, and oregano. Heat 1 tbsp olive oil in a large skillet and cook chicken 6-7 minutes per side until done (165°F). Remove and slice.

2. In the same pan, add remaining oil and sauté onion for 3 minutes. Add garlic, then red lentils and broth. Simmer 12-15 minutes until lentils are tender.

3. Stir in diced tomatoes and spinach until spinach wilts. Add sliced chicken back to warm through.

Macros

Whole Dish

Per Serving

590 calories, 45g protein, 16g fat, 64g carbs, 14g fiber, 9g sugar