Recipe

1 tablespoon olive oil

1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces (omit for veggie/vegan option)

1 onion, diced

2 garlic cloves, minced

2 carrots, diced

2 celery stalks, chopped

1 zucchini or sweet potato, chopped

1 bell pepper, chopped

1 can (15 oz) diced tomatoes

1 cup dry brown or green lentils, rinsed

4 cups low-sodium chicken broth

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon dried thyme

Salt & black pepper to taste

2 cups chopped spinach or kale

Juice of 1/2 lemon (optional)

1. Brown the Chicken:

Heat olive oil in a large pot over medium heat.

Add chicken pieces, season with salt and pepper, and cook 5–6 minutes until browned (no need to cook through). Remove and set aside.

2. Sauté Veggies:

In the same pot, add onion, garlic, carrots, and celery. Cook for 5 minutes until softened.

3. Add Remaining Vegetables & Spices:

Stir in zucchini or sweet potato, bell pepper, cumin, paprika, and thyme. Cook for 2 minutes.

4. Simmer:

Add lentils, diced tomatoes, chicken broth, and the partially cooked chicken.

5. Bring to a boil, reduce heat, and simmer covered for 30–35 minutes, or until lentils are tender and chicken is fully cooked.

6. Add Greens & Finish:

Stir in spinach or kale and let wilt for 5 minutes.

Squeeze in lemon juice to brighten the flavor.

Adjust salt and pepper to taste.

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Go to the recipe ➝

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Go to the recipe ➝

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Go to the recipe ➝

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Go to the recipe ➝

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Avocado Toast with Egg (V)

Go to the recipe ➝

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Overnight Oats (VG)

Go to the recipe ➝

5 mins

Smoothie Bowl (VG)

Go to the recipe ➝

30 mins

Chickpea Korma (VG)

Go to the recipe ➝

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Go to the recipe ➝

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Go to the recipe ➝

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Go to the recipe ➝

15 mins

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Go to the recipe ➝

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Go to the recipe ➝

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Go to the recipe ➝

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Go to the recipe ➝

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Go to the recipe ➝

15 mins

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Go to the recipe ➝

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Go to the recipe ➝

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Go to the recipe ➝

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Go to the recipe ➝

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Go to the recipe ➝

25-30 mins

Crsipy Baked Chicken & Tomato Sauce

Go to the recipe ➝

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Almond & Banana Oat Bites (VG)

Go to the recipe ➝

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Go to the recipe ➝

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Go to the recipe ➝

30 mins

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Go to the recipe ➝

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Avocado Rice Cakes (VG)

Go to the recipe ➝

5 mins

Mini Apple Nachos (VG)

Go to the recipe ➝

5 mins

Cottage Cheese & Pineapple Pots (V)

Go to the recipe ➝

5 mins

Chia Pudding Pots (VG)

Go to the recipe ➝

25-30 mins

Oven-Baked Sweet Potato Chips (VG)

Go to the recipe ➝

30 mins

Matcha Energy Bites (VG)

Go to the recipe ➝

5 mins

Green Glow Smoothie (VG)

Go to the recipe ➝

5 mins

Berry Ballet Smoothie (V)

Go to the recipe ➝

5 mins

Peach Protein Smoothie (VG)

Go to the recipe ➝

5 mins

Energising Carrot-Ginger Juice (VG)

Go to the recipe ➝

5 mins

Green Ballet Juice (VG)

Go to the recipe ➝

5 mins

Beetroot Recovery Juice (VG)

Go to the recipe ➝

30 mins

One Pan Lemon Garlic Chicken

Go to the recipe ➝

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Salmon & Quinoa Nourish Bowl

Go to the recipe ➝

35 mins

Miso, Turmeric, Lentil Soup

Go to the recipe ➝

25 mins

Turkey & Sweet Potato Skillet

Go to the recipe ➝

10 mins (plus overfnight chill)

Ginger & Pear Chia Pudding

Go to the recipe ➝

10 mins (plus chill time)

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Go to the recipe ➝

30 mins

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Go to the recipe ➝

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Go to the recipe ➝

35 mins

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Go to the recipe ➝

20 mins

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Go to the recipe ➝

25 mins

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Go to the recipe ➝

Ingredients

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