Curried Chicken, Lentil & Mushroom Skillet

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 chicken breasts
• 1 teaspoon paprika
• 1 teaspoon curry powder
• 2 garlic cloves
• 1 (12 ounce) can coconut juice
• 1 1/2 cups chicken broth, low sodium, gluten free
• 1 cup green lentil
• 8 ounces mushrooms, fresh
• 12 green onions
• 1 tablespoon olive oil
• 2 teaspoons cornstarch
• 2 tablespoons plain yogurt

Recipe

• 1 pound chicken breasts to flatten and cut into bite size chunks. place pieces into bowl and sprinkle with curry & paprika, stir spices into chicken, set aside.
• 2 clean and chop mushrooms, put into large skillet with 1 t olive oil and begin to cook down, stirring occassionally. meanwhile chop up green onion, set aside a bit of the copped green tops for garnish and add the rest to skillet.
• 3 after about 8-10 minutes add the chopped chicken & the chopped onion and brown all together stirring often. remove browned chicken mushroom mixture from skillet and put into a glass bowl. set aside. no need to rinse out the skillet!
• 4 add chicken broth, coconut juice, chopped garlic, and bring to a boil. turn down to a simmer as soon as it starts to boil and add in the lentils, cover, simmer, stirring occassionally, until lentils are tender (about 20-25 min).
• 5 stir in 2 t cornstarch to thicken and mix well. bring up to a boil to thicken and turn the heat back down.
• 6 add back in the chicken mushroom mixture & heat through well.
• 7 just before serving stir in 2 t plain yogurt & top with green onion tops that were set aside earlier.