Ingredients
Scale
- 1.5 lb chicken breast (cut into bite-sized chunks)
- 1 tbsp olive oil
- 1 yellow onion (diced)
- 4 garlic cloves (minced)
- 3 carrots (sliced)
- 2 celery ribs (diced)
- 14 oz fire-roasted diced tomatoes
- 1 tsp smoked paprika
- 1.5 cups green lentils
- 6 cups chicken broth
- 5 oz fresh spinach
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; sauté for about 5 minutes until softened.
- Stir in minced garlic, smoked paprika, cumin, salt, and black pepper; cook for another minute until fragrant.
- Add chicken chunks to the pot; cook until lightly browned on all sides (about 5 minutes).
- Pour in fire-roasted tomatoes with juices, add lentils and chicken broth; stir to combine.
- Bring to a boil, then reduce heat to low and simmer uncovered for about 25 minutes or until lentils are tender.
- In the final minutes of cooking, stir in fresh spinach until wilted. Adjust seasoning if needed before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg