Chicken & Lentil Stew with Vegetables

Ingredients

• 4 1/2 oz (130 g) chicken breast
• 1 1/2 tsp (8 ml) extra-virgin olive oil
• 1/2 (55 g) onion
• 1/2 (75 g) bell pepper
• 1 garlic clove
• 3/4 tsp (2 g) smoked paprika
• 1/3 cup (70 g) dry green lentils
• 1 1/4 cups (300 ml) low-sodium chicken broth
• 1 (120 g) tomato
• 1/2 (100 g) zucchini
• a pinch of fine sea salt

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Brown the chicken, cut in chunks, in the oil over high heat for 3 minutes and lift it out.
2. Soften the onion and pepper in the same pan for 6 minutes, add the garlic and paprika, then the lentils, broth and salt, and simmer, covered, 18 minutes, until the lentils are almost tender. Hold back the tomato — acid added early keeps lentils hard.
3. Return the chicken with the tomato and zucchini and give it 6 minutes more, until the chicken reaches 165°F (74°C), the lentils are soft and the zucchini still has bite. Taste and salt if needed.