Ingredients
- 3 tsp. olive oil, divided
- 8 oz. boneless skinless chicken breast, diced
- 1 carrot, diced
- 4 cloves garlic, minced
- 1 tsp. coriander seed
- ⅛ tsp. salt
- ¼ tsp. pepper
- 1 (14 oz.) can reduced-sodium chicken broth
- ½ cup French lentils
- 6 oz. baby spinach
- 1 Tbsp. lemon juice
- 1 Tbsp. chopped fresh dill
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Instructions
- Heat 1 teaspoon oil in a large saucepan over medium-high heat. Add chicken and cook, stirring once or twice until no longer pink in the middle (2 minutes). Transfer chicken to a plate.
- Add the remaining 2 teaspoons oil to the pan and heat over medium-low heat. Add carrot, garlic, coriander, salt, and pepper. Cook, stirring constantly, until fragrant (1 minute).
- Stir in broth and lentils, increase heat to medium-high to bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the lentils are tender (20-30 minutes).
- Add the cooked chicken, spinach, and juice and return to a simmer. Cook until heated through (1-2 minutes). Stir in dill to serve.