- Lean Protein: 3 ounces cooked boneless, skinless chicken breast, shredded
- Vegetable: ¾ cup grape tomatoes (about 16), sliced in half, ¼ cup minced green bell pepper, ¼ cup minced yellow onion, ¼ cup organic low-sodium vegetable broth
- Energy Accessory: 1/2 cup cooked black lentils
In a medium pan over low heat, sauté onion in olive oil and broth until translucent. Add tomatoes, bell pepper, garlic, Italian herbs, black pepper, and lemon, and sauté until tomatoes are tender. Add chicken to reheat through. Plate dish and garnish the edge all the way around with the lentils.
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