Creamy Coriander Chicken, Bell Pepper & Celery Sauté with Red Lentils

Directions

1. Rinse the red lentils under cold water, then transfer them to a small saucepan with the broth. Bring to a boil, reduce to a simmer, cover, and cook until tender, about 15 minutes.
2. In a skillet over medium heat, swirl in a little oil and let it warm.
3. Cut the chicken into bite-sized pieces and season with salt and pepper.
4. Once the oil is hot, add the chicken and cook until just cooked through, 3–4 minutes. Transfer to a plate and cover to keep warm; reserve the pan juices.
5. Wash and dry all produce. Seed and small-dice the bell peppers; slice the celery and add both to a bowl.
6. Tear or chop parsley leaves, mince, and add to the bowl along with the onion and garlic.
7. Return the skillet to medium heat, add more oil if needed, then cook the vegetables and spices until they begin to soften, about 4–5 minutes.
8. Stir in the diced tomatoes and broth, lower the heat, and simmer until the sauce thickens, 6–7 minutes. Return the chicken to the pan and warm through, 2–3 minutes, then stir in the cream off the heat.
9. Divide the lentils between bowls, spoon the chicken mixture over them, and garnish with the reserved parsley before serving.