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Ambassador [Associate]
Ambassador [Associate]
  • 672 calories
  • 35 min
  • 4 servings


  • 4 sticks celery
  • 1 ½ lb chicken breasts, boneless skinless
  • 24 fl oz chicken or vegetable broth
  • 1 (14.5 oz) can diced tomatoes
  • 4 cloves garlic
  • 4 green bell peppers
  • 4 fl oz heavy whipping cream
  • 1 small bunch Italian (flat-leaf) parsley
  • 1 medium yellow onion
  • black pepper
  • cayenne pepper
  • coriander, ground
  • extra virgin olive oil
  • red lentils, dried
  • salt


  1. Using a strainer or colander, rinse lentils under cold water; drain and transfer to a medium saucepan. Add broth, then bring to a boil over high heat. Reduce heat to a simmer, cover, and cook until tender, about 15 minutes.
    • 1 cup red lentils, dried
    • 16 fl oz (2 cups) chicken or vegetable broth
  2. Meanwhile, cut chicken into bite-sized pieces. Season with salt and pepper.
    • 1 ½ lb chicken breasts, boneless skinless
    • ½ tsp salt
    • ¼ tsp black pepper
  3. Preheat a large skillet over medium heat.
  4. Once the skillet is hot, add oil and swirl to coat the bottom; add chicken and sauté until cooked through, 3-4 minutes. Using a slotted spoon, transfer chicken to a plate, cover with aluminum foil, and set aside. (Reserve skillet with cooking juices for later use.)
    • 2 tbsp extra virgin olive oil
  5. While the chicken is cooking, wash and dry the fresh produce.
    • 4 green bell peppers
    • 4 sticks celery
    • 1 small bunch Italian (flat-leaf) parsley
  6. Using a clean cutting board, trim, seed, and small dice bell peppers. Place in a large bowl.
  7. Trim and small dice celery. Add to the bowl with the bell pepper.
  8. Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl (reserving a small handful for garnish).
  9. Peel, halve, and small dice onion; peel and mince garlic. Add both to the bowl.
    • 1 medium yellow onion
    • 4 cloves garlic
  10. Return skillet (with cooking juices) to medium heat.
  11. Once the skillet is hot, add more oil and swirl to coat the bottom. Add veggies and spices to the skillet; cook, stirring often, until veggies begin to soften, 4-5 minutes.
    • 4 tsp extra virgin olive oil
    • 2 tsp coriander, ground
    • ½ tsp salt
    • ¼ tsp black pepper
    • ⅛ tsp cayenne pepper
  12. Add tomatoes and broth to the skillet. Reduce heat to low and simmer, stirring occasionally, until sauce thickens, 6-7 minutes.
    • 1 (14.5 oz) can diced tomatoes
    • 8 fl oz (1 cup) chicken or vegetable broth
  13. Return chicken to the skillet, stir to combine, and simmer until heated through, 2-3 minutes. Remove from heat and stir in cream.
    • 4 fl oz (½ cup) heavy whipping cream
  14. To serve, divide lentils and chicken sauté between bowls. Garnish with reserved parsley and enjoy!

Nutrition per Serving

Net Carbs


  • aluminum foil
  • can opener
  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • measuring cups
  • measuring spoons
  • medium saucepan
  • mixing bowls
  • nonstick skillet
  • slotted spoon
  • stirring spoon