Carrots, spinach and lentils simmered in an Indian-inspired sauce make a satisfying protein-rich dinner.
Serves 1
Ingredients:
- ¼ cup brown rice
- 1 tablespoon ghee
- 1 uncooked chicken breast, chopped
- 1 teaspoon fresh grated ginger
- 1 small garlic clove, minced
- 2 green onions, sliced, white and green parts separated
- 1 teaspoon curry powder
- ½ medium carrot, peeled and chopped
- ¼ cup lentils
- 1 cup spinach
- 1 cup chicken broth
- Lime wedges
- Salt and pepper, to taste
Directions:
- Prepare the brown rice according to package instructions.
- Heat the ghee in a large saucepan over medium-high heat. Sear chicken on all sides and set aside. Do not clean out the pan.
- Add the ginger, garlic, and scallion whites to the pan, cook, stirring frequently, until softened, 2 to 3 minutes. Stir in the curry powder. Add the carrots, lentils, broth, seared chicken pieces, ¾ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils and carrots are tender and chicken is cooked through, 15 to 20 minutes. Add spinach to wilt.
- Sprinkle the curry with the scallion greens and serve over brown rice with lime wedges.
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