1/2 teaspoon dried Italian herbs
1 teaspoon minced garlic
1 (14.5 ounces) diced tomatoes with juice
1 cup fresh spinach, shredded
Salt to taste
4 servings
Wash the lentils and place in a medium saucepan with the carrots and broth. Bring to boil. Reduce heat and simmer until tender, about 20 minutes. While this is simmering, spray a large skillet with olive oil spray (or olive oil for a man) and add the chicken and garlic. Sprinkle chicken with herbs and cook until no longer pink. Add tomatoes, spinach, lentils and cooked mixture to the pan, heat through.
= 390 calories
sat down. = 3.2 g fat
= 9.3 g fiber
= 48 g protein
