Chicken And Spinach Lentil Medley Recipe

About this recipe

A hearty and diabetic-friendly dinner featuring tender chicken breast served over a bed of warm lentils, baby spinach, and roasted beets, complemented by citrusy notes and a dollop of creamy yogurt.

Ingredients

• 1 Bunch Nectr Mint Leaves (Chemical Free)
• 150 g Spring Onion (Kandychi Path)
• 100 g Kale Leaf
• 100 g Garlic - Single Clove
• 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
• 4 x 250 ml Raw Pressery Valencia-Orange Juice - Pack Of 4
• 500 g 24 Mantra Organic Malka Masoor
• 460 ml Bertolli Dress & Drizz Extra Virgin Olive Oil
• 125 g Mooz Butter Garlic & Herbes
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 100 g Milky Mist Skyr High Protein Plain Yogurt
• 80 g Keya Foods Grinder Rock Salt Black Pepper
• 1 pack (100 g) Eastern Dry Ginger Powder

Instructions

1. 1. In a medium saucepan, combine 1 cup chopped kale, 1 tsp dry ginger powder, and 2 minced garlic cloves. Cover with cold water and bring to a boil over high heat. Reduce heat to medium and simmer for 10-15 minutes, until tender. Drain and set aside.
2. 2. In a large frying pan, heat 1 tbsp olive oil and 2 tbsp butter over medium heat. Season 4 chicken breasts with salt and pepper to taste. Cook for 12-15 minutes, turning frequently, until golden brown and just cooked through. Cover loosely with foil and let rest for 5 minutes.
3. 3. Heat the remaining 2 tbsp olive oil in the same frying pan over medium heat. Add 1 finely chopped spring onion and sauté for 1-2 minutes until tender.
4. 4. Add the cooked kale, 2 tbsp lemon juice, and the juice of 1 orange to the pan. Bring to a simmer and cook for 2 minutes. Season to taste with salt and pepper.
5. 5. Stir 2 cups chopped kale into the hot kale mixture until just wilted.
6. 6. Serve the sliced chicken breasts on a bed of the kale mixture. Top with fresh mint leaves and a spoonful of 100 g plain yogurt.