INGREDIENTS
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2 6-oz boneless, skinless chicken breasts, sliced into 1-oz pieces
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2 tsp curry powder
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1 1/2 cups dry green lentils, rinsed
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1 cup nonfat plain Greek yogurt
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1/2 cup chopped fresh cilantro
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PANTRY STAPLES:
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Pinch each sea salt and fresh ground black pepper
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2 tsp olive oil
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2 cloves garlic, minced
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1 cup low-sodium chicken broth