Preparation Time: 25 min.
Ingredients:
- 1 cup of rice
- 200g of chicken breast, cut into cubes
- 1/2 cup of red lentils (dhal)
- 1 tablespoon of olive oil
- 1 teaspoon of cumin powder
- 1 teaspoon of turmeric powder
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 cups of vegetable broth
- 1 cup of chopped spinach
Kitchen Tools
Needed:
- Pot
- Pan
- Spoon
- Measuring Cup
Instructions:
- Rinse the rice under cold water until the water runs clear, then set aside.
- In a pot, bring 2 cups of vegetable broth to a boil. Add the rinsed red lentils and cook for about 15 minutes until soft. Stir occasionally.
- In a pan, heat the olive oil over medium heat. Add the chicken cubes and cook until browned on all sides, approximately 5-7 minutes.
- Stir in the cumin, turmeric, salt, and black pepper, and mix well with the chicken.
- Add the cooked lentils to the pan with the chicken and stir to combine. If the mixture is too thick, you can add a little more vegetable broth.
- Finally, add the chopped spinach and cook for another 2-3 minutes until wilted. Adjust seasoning as needed.
- In a separate pot, cook the rice according to package instructions, usually around 10-15 minutes until fluffy.
- Serve the chicken and dhal mixture over a bed of cooked rice.
Macros:
- Total Calories: 570kcal
- Carbs: 74g
- Proteins: 44g
- Fats: 10g