Protein-Packed Lentil Stew

Note: Rinse or pick through your lentils if their package instruction says to do so. Set aside.

Chop chicken into bite sized pieces, put it into a bowl and season with a pinch of each seasoning.

Heat 1 teaspoon of olive oil on medium-high heat. Add seasoned chicken and cook about 5 minutes, turning once. When the chicken is no longer pink, remove it from the skillet to a paper towel-lined plate.

Add another teaspoon of olive oil to the pan. Add onion and saute until translucent, about 5 minutes. Add garlic and cook for another minute. Add lentils and the can of tomatoes. (Drain them first if you want a less tomato-ey broth) Stir, then add chicken broth. It may seem like a lot of liquid, but the lentils soak up a lot. Stir again and bring to a boil. Once it has reached a low boil, lower heat, cover with a lid, and keep at a simmer. Let the mixture simmer for 20 minutes.

Meanwhile, prepare your veggies. I chose mushrooms and frozen broccoli because they are what I had on hand. Once 20 minutes is up, add the vegetables and chicken into the pan with the lentils (now would be a good time to add some more oregano too!), and let it simmer until ready to serve (at least 10 minutes).

Serve with a nice piece of bread to soak up all the broth!