- 3 teaspoons extra-virgin olive oil, divided
- 8 ounces boneless skinless chicken breasts, diced
- 1 carrot, peeled and finely diced
- 4 cloves garlic, minced
- 1 teaspoon whole coriander seed, crushed (see Tip)
- 1/8 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 (14 ounce) can reduced-sodium chicken broth
- 1/2 cup French green or brown lentils, sorted and rinsed (see Tip)
- 1 (6 ounce) bag baby spinach
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill
- Heat 1 teaspoon oil in a large saucepan over medium-high heat. Add chicken and cook, stirring once or twice until no longer pink in the middle, about 2 minutes. Transfer the chicken to a plate with a slotted spoon.
- Add the remaining 2 teaspoons oil to the pan and heat over medium-low heat. Add carrot, garlic, coriander, salt and pepper and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Stir in broth and lentils, increase heat to medium-high and bring to a simmer. Reduce heat to maintain a simmer and cook, stirring occasionally, until the lentils are tender, 20 to 30 minutes (brown lentils take a little longer).
- Add the cooked chicken, spinach and lemon juice and return to a simmer. Cook until heated through, 1 to 2 minutes. Stir in dill.