Protein-packed and high in iron? A perfect lunch idea or for a weeknight dinner!!

These days I have been keeping myself quite busy, between my 5-day training schedule at the gym, 2 nights of culinary school per week and a full-time job I do sometimes have an issue finding time to make tasty & healthy meals.
I was searching through my collection of Clean Eating magazines/recipes and came across a great one-pot meal which not only saves time but also doing multiple dishes. Easy!!

Chicken is a staple when I'm cooking, it's an ingredient I use on pretty much a daily basis, along with egg whites and oatmeal. Since I'm very much a self-proclaimed foodie but on a journey as of now to better myself physically, it's simple for me to get bored with what I'm eating. Lately, I have been using lots of spices and Frank's Hot Sauce to spice things up and put the monotony in it's place.

Lentils which are also a large part of this dish, are great to help you lose belly fat. They are a great vegetarian protein and so versatile. As well, lentils help to improve liver function. I have used them in side dishes, main dishes and even used them in a breakfast preparations to help up the nutrition content.

You can certainly make this dish spicier or as you can see, I served my meal with a spoonful of Greek yogurt to play along with the varying textures and it helps give some richness to your food.

INGREDIENTS:

5 INGREDIENTS:

• 2 6-oz boneless, skinless chicken breasts, sliced into 1-oz pieces
• 2 tsp curry powder
• 1 1/2 cups dry green lentils, rinsed
• 1 cup nonfat plain Greek yogurt
• 1/2 cup chopped fresh cilantro

PANTRY STAPLES:

• Pinch each sea salt and fresh ground black pepper
• 2 tsp olive oil
• 2 cloves garlic, minced
• 1 cup low-sodium chicken broth

INSTRUCTIONS:

1. 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 and cook, stirring, until fragrant, about 1 minute.
2. Add lentils to saucepan and stir to coat. Stir in broth and 3 cups cold water; bring to a boil. Reduce heat to medium and cook, 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.)

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