Ingredients

• 3 teaspoons extra-virgin olive oil, divided
• 8 ounces boneless skinless chicken breast, diced
• 1 carrot, peeled and finely diced
• 4 cloves garlic, minced
• 1 teaspoon whole coriander seed, crushed (see Tip)
• 1/8 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 14-ounce c reduced-sodium chicken broth
• 1/2 cup French green or brown lentils, sorted and rinsed (see Note)
• 1 6-ounce ba baby spinach
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh dill

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Cooking Directions

Step 1

Heat 1 teaspoon oil in a large saucepan over medium-high heat. Add chicken and cook, stirring once or twice until no longer pink in the middle, about 2 minutes. Transfer the chicken to a plate with a slotted spoon.

Step 2

Add the remaining 2 teaspoons oil to the pan and heat over medium-low heat. Add carrot, garlic, coriander, salt and pepper and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Stir in broth and lentils, increase heat to medium-high and bring to a simmer. Reduce heat to maintain a simmer and cook, stirring occasionally, until the lentils are tender, 20 to 30 minutes (brown lentils take a little longer).

Step 3

Add the cooked chicken, spinach and lemon juice and return to a simmer. Cook until heated through, 1 to 2 minutes. Stir in dill.