4 Servings
Ingredients:
2 lb chicken breast, cubed (can substitute fish or other meat)
1 onion, diced
1 bunch parsley, chopped
Zest from 2 Lemons
Juice from 1 Lemon
1 Tb turmeric
1 tsp cayenne pepper
1 Tb coriander
2 Tb avocado or MCT oil, divided
1 c lentils
2 c chicken stock
8 oz spinach or other leafy greens
1 bunch cilantro, chopped
1 bunch mint, chopped
1 Tb apple cider vinegar
1/2 c greek yoghurt
2-4 c rice
Directions:
1. Combine chicken, parsley, lemon rind & juice, spices, onion, and 1 Tb oil in a large bowl.
2. Heat pan over medium high heat. Pan-fry chicken (in batches if necessary) until brown.
3. Heat stock in a pan over medium and bring to a boil. Add lentils and cook through (about 8-10 minutes).
4. Drain lentils and transfer to a large bowl. Add the chicken, spinach, cilantro, mint, vinegar, and remaining oil.
5. Mix chicken and lentil mixture gently, and serve over rice.
