Serves 4
Ingredients
- 2 – 6 oz. boneless, skinless chicken breasts, cut into bite size pieces
- 2 tsp. curry powder
- 1 ½ cups dry green lentils, rinsed
- 1 cup nonfat plain Greek yogurt
- 1/2 cup chopped fresh cilantro
- Pinch sea salt and fresh ground black pepper
- 2 tsp. extra virgin olive oil
- 2 cloves garlic, minced
- 1 cup organic low-sodium chicken broth
Instructions
- Season chicken with salt and pepper.
- In a large saucepan or Dutch oven, heat oil on medium-high. Add chicken and cook, turning occasionally, for 3 to 4 minutes or until lightly browned.
- Add curry powder and garlic, stir about 1 minute.
- Add lentils to saucepan and stir to coat.
- Stir in broth and 3 cups cold water; bring to a boil.
- Reduce heat to medium, stirring occasionally, until lentils are tender and most liquid is absorbed, about 30 minutes.
- Divide evenly among serving bowls, season to taste with salt and pepper, and garnish each with yogurt and 2 tbsp. cilantro. (NOTE: if lentils are still hard after 30 minutes, add 1/2 cup more water and continue to cook until softened.)
Healthy Tip
Lentils are a very good source of cholesterol-lowering fiber. Not only do lentils help lower cholesterol, they are of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal.
Nutrients per serving (3 oz. chicken and 1 cup lentils): Calories: 389, Total Fat: 5 g, Sat. Fat: 1 g, Carbs: 45 g, Fiber: 11 g, Sugars: 4 g, Protein: 42 g, Sodium: 139 mg, Cholesterol: 49 mg