Shredded Chicken with Kale and Letils

1. 1

   Place chicken in a medium saucepan and cover with water.

2. 2

   Bring to a boil, season with salt, and reduce to a bare simmer.

3. 3

   Cover and cook 5 minutes.

4. 4

   Remove pan from heat and let chicken stand, covered, until cooked through, 12 to 14 minutes more.

5. 5

   Remove chicken from liquid.

6. 6

   When cool enough to handle, shred into bite-size pieces.

7. 7

   Meanwhile, in a large skillet, heat 1 tablespoon oil over medium.

8. 8

   Add onion and thyme; season with salt and pepper.

9. 9

   Cook, stirring occasionally, until onion is softened, about 5 minutes.

10. 10

    Add kale and cook, stirring occasionally, until wilted and tender, 4 to 6 minutes.

11. 11

    Transfer to a medium bowl.

12. 12

    Add remaining tablespoon oil and the lentils to skillet; season with salt and pepper.

13. 13

    Cook, stirring, until warmed through, about 20 seconds.

14. 14

    Transfer to bowl with kale and add chicken; toss to combine.

15. 15

    Divide evenly among four bowls, squeeze lemon wedge over each, and serve.

16. 16

    (Per Serving)

17. 17

    Calories: 265

18. 18

    Fat: 9g (2g Saturated Fat)

19. 19

    Protein: 25g

20. 20

    Carbohydrates: 20g

21. 21

    Fiber: 9g

* Per serving · 4 servings · Values may vary.

No additional tips available.