Lentil and Vegetable Soup with Grilled Chicken
Hearty lentil soup loaded with carrots, celery, and spinach, served with sliced grilled chicken breast
Lentil and Vegetable Soup with Grilled Chicken is a lunch recipe ready in about 55 minutes. Each serving has approximately 603 kcal, 47g protein, 62g carbs, 21g fat. It fits a high-protein diet.
Season chicken breast with salt and pepper
Heat 0.5 tbsp olive oil in a skillet over medium-high heat
Grill chicken for 6-7 minutes per side until cooked through, then set aside to rest
Dice carrots and celery
Heat remaining 1 tbsp olive oil in a large pot, sauté garlic for 30 seconds
Add carrots and celery, cook for 3 minutes
Add lentils and vegetable broth, bring to boil
Reduce heat and simmer for 25-30 minutes until lentils are tender
Add spinach and cook for 2 minutes until wilted
Season with salt and pepper to taste
Slice grilled chicken and serve on top of soup