Red Curry Chicken & Lentil Protein Bowls

Ingredients

• 1 lb boneless skinless chicken breast, cut into bite-size pieces
• 1 cup dry red lentils
• 2 cups low-sodium chicken broth
• 1 cup light coconut milk
• 2 tbsp red curry paste
• 1 tbsp olive oil
• 1 red bell pepper, sliced
• 1/2 red onion, thinly sliced
• 2 cups fresh spinach
• 1 tbsp lime juice
• 1/4 cup chopped fresh cilantro
• to taste salt & black pepper

Instructions

1. Heat olive oil in a large skillet over medium heat. Add chicken pieces and season lightly with salt and pepper. Cook until just browned, about 4 minutes. Remove chicken and set aside.
2. In the same pan, add the red onion and bell pepper. Cook 2–3 minutes until just softened.
3. Stir in red curry paste and toast until fragrant, about 30 seconds. Add red lentils, chicken broth, and coconut milk. Bring to simmer.
4. Return chicken to the skillet, then reduce heat and cover. Simmer for 15 minutes, or until lentils are tender and chicken is cooked through.
5. Stir in spinach and lime juice until spinach wilts. Taste and adjust seasoning as needed.
6. Serve hot, garnished with cilantro.

Nutrition information is approximate and may vary with specific brands used.

Original inspiration ↗

⚠️ This is general food inspiration, not medical or nutrition advice. Please consult your doctor or a registered dietitian before starting any new diet, especially if you have diabetes, allergies, or another medical condition.