Red Lentil Coconut Bowl

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Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 2 servings
Calories: 566kcal

Ingredients

  • 2 oz Chicken breast boneless skinless
  • 1/2 tbsp Chicken Seasoning rub
  • 2 tbsp Extra-virgin olive oil plus 1 teaspoon for cooking the chicken
  • 2 tbsp Onion diced small
  • 1/4 cup Carrots peeled and diced small
  • 1/4 cup Celery diced small
  • 2 cloves Garlic sliced
  • 1 cups Chicken broth more if needed
  • 2 tbsp Lemongrass roughly chopped
  • 1 cup Coconut milk
  • 1/2 cup Red lentils
  • 2 slices Crusty bread toasted
  • Fresh cilantro garnish
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Instructions

  • Preheat the oven to 350 degrees.
  • Heat a grill pan or grill on medium heat. Season the chicken well with seasoning rub and drizzle with a small amount of oil to prevent sticking. Grill the chicken on both sides to get nice markings. Place into the oven and cook to an internal temperature of 160 degrees using a thermometer. Let rest, dice into bite sized pieces right before using.
  • Heat a pot over medium heat. Once hot , add the oil. Sauté the onion, carrot, celery and garlic until they start to soften.
  • Stir in the broth, lemongrass, coconut milk, and lentils. Bring to a simmer until lentils are soft and the soup builds flavor. Season with salt and pepper to taste.
  • Use a slotted spoon to portion to remove most of the cooking liquid. Add in the chicken. Serve with bread. Garnish with cilantro.

Nutrition

Calories: 566kcal | Carbohydrates: 36g | Protein: 21g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 509mg | Potassium: 951mg | Fiber: 15g | Sugar: 3g | Vitamin A: 2759IU | Vitamin C: 7mg | Calcium: 73mg | Iron: 8mg

Red Lentil Coconut Bowl

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Servings 2 servings
Calories 566 kcal

Ingredients
 
 

  • 2 oz Chicken breast boneless skinless
  • 1/2 tbsp Chicken Seasoning rub
  • 2 tbsp Extra-virgin olive oil plus 1 teaspoon for cooking the chicken
  • 2 tbsp Onion diced small
  • 1/4 cup Carrots peeled and diced small
  • 1/4 cup Celery diced small
  • 2 cloves Garlic sliced
  • 1 cups Chicken broth more if needed
  • 2 tbsp Lemongrass roughly chopped
  • 1 cup Coconut milk
  • 1/2 cup Red lentils
  • 2 slices Crusty bread toasted
  • Fresh cilantro garnish

Instructions
 

  • Preheat the oven to 350 degrees.
  • Heat a grill pan or grill on medium heat. Season the chicken well with seasoning rub and drizzle with a small amount of oil to prevent sticking. Grill the chicken on both sides to get nice markings. Place into the oven and cook to an internal temperature of 160 degrees using a thermometer. Let rest, dice into bite sized pieces right before using.
  • Heat a pot over medium heat. Once hot , add the oil. Sauté the onion, carrot, celery and garlic until they start to soften.
  • Stir in the broth, lemongrass, coconut milk, and lentils. Bring to a simmer until lentils are soft and the soup builds flavor. Season with salt and pepper to taste.
  • Use a slotted spoon to portion to remove most of the cooking liquid. Add in the chicken. Serve with bread. Garnish with cilantro.

Nutrition

Calories: 566kcalCarbohydrates: 36gProtein: 21gFat: 40gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 20mgSodium: 509mgPotassium: 951mgFiber: 15gSugar: 3gVitamin A: 2759IUVitamin C: 7mgCalcium: 73mgIron: 8mg
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