{Low Carb} Spicy chicken with spinach lentils

I I can well imagine that the combination of lentils and spinach for many rather not one of the favorite spontaneous dishes. But you should definitely try it! In the (still) cold season, the Spicy Chicken with Spinach Lentils is a fast, warm, filling yet light slow carb dish. Since the lenses come out of the bio-can in a time-saving way, you can take 2 minutes to prepare a tasty and very simple spice paste, which gives the vegetables a slightly Indian flavor. The spice paste is best made in a small food processor or smoothie maker. But even with a blender you get to your goal well.

Here are my turrets games ...

... lenses in different perspectives ...

... Spinach in a very beautiful shape ...

... asymetric breasts ...

... and finished plates ...

And here comes the recipe for spicy chicken on spinach lentils

(2 servings

1 large carrot , 2 cloves garlic and 2 cm ginger root peel and peel in share rough pieces. With 1 generous pinch of salt , 3 tablespoons tomato paste , 1 teaspoon oregano , 1/2 teaspoon cumin and Process some water into a homogenous seasoning paste in a food processor or with a blender. If necessary, add more water by tablespoon.

2 small organic chicken breast fillets wash and pat dry. Heat in a pan 1 tablespoon of ghee or butter . Season the fillets with a bit of cayenne pepper, sauté and cook for 3-4 minutes on each side. Salt and pepper

200 g of fresh spinach wash and drain or 200 TK spinach with a little water in a small saucepan and drain

Heat a medium-frying pan and fry the seasoning paste in it for several minutes, stirring occasionally, until it becomes dry and fragrant.

Spinach and 1 can of lentils (400 g and best organic because no additives) with the liquid in the pan. Mix well, fold 2 diced tomatoes and let the vegetables soak for 5 minutes. Season with salt and pepper .

Serve on plates and top with some yoghurt .

Recipe_GourmetGuerilla - Spicy Chicken with Spinach Lentils