Lentil and Vegetable Soup with Grilled Chicken Strips
A hearty lentil soup with carrots, celery, and spinach, paired with grilled chicken strips and a side of whole grain crackers
Lentil and Vegetable Soup with Grilled Chicken Strips is a lunch recipe ready in about 45 minutes. Each serving has approximately 601 kcal, 48g protein, 64g carbs, 21g fat. It fits a high-protein diet.
Season chicken breast with salt and pepper
Heat 0.5 tbsp olive oil in a grill pan over medium-high heat
Grill chicken for 6-7 minutes per side until cooked through
Remove chicken and let rest, then slice into strips
In a large pot, heat remaining 1 tbsp olive oil over medium heat
Sauté diced carrots, celery, and minced garlic for 3-4 minutes
Add red lentils and vegetable broth to the pot
Bring to a boil, then reduce heat and simmer for 15-20 minutes until lentils are tender
Add spinach and cook for 2-3 minutes until wilted
Season soup with salt and pepper to taste
Serve soup in bowls with grilled chicken strips and whole grain crackers on the side
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