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.