Ingredients
1 tblsp extra-virgin olive oil
1 small onion, finely chopped
2 garlic cloves
1/4 tsp dried basil
1/4 tsp dried oregano
1/8 tsp freshly ground black pepper
Salt
1 tblsp tomato paste
1 lb boneless, skinless chicken breasts, cut crosswise into 1/2-in slices
1 (15-oz) can lentils, drained and rinsed
1 (14.5-oz) can diced tomatoes, with juices
3/4 cup lower-sodium chicken broth
4 oz baby spinach (4 cups)
Preparation
In a medium saucepan, heat oil over medium heat. Add onion, garlic, basil, oregano, pepper, and a pinch of salt; reduce heat to medium-low and cook, stirring occasionally, 4 minutes. Stir in tomato paste and cook 3 minutes longer. Stir in chicken and cook for 1 minute. Add lentils, tomatoes and their juices, and broth. Bring to a gentle simmer, reduce heat to low, cover, and cook until chicken is cooked through, 7 to 10 minutes. Stir in spinach, cover, and cook 1 minute longer or until spinach wilts. Season with salt and pepper to taste and serve warm.
