Ingredients
Method
Cooking
- Heat the olive oil in a pan, then add the chicken. Season it with salt, pepper, and any spices you fancy. Cook until golden brown (about 7-10 minutes on each side).
- Toss in the fresh spinach right before the chicken is done, allowing it to wilt for a minute.
- In a bowl, combine the chicken and spinach with the cooked lentils, stirring well to combine.
- Serve the mixture in bowls and drizzle with Greek yogurt on top.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze for about a month. Reheat gently before serving.
