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Chicken and lentil curry

A zesty, lemon-scented sauce tops this hearty dish.

“This high-protein, fiber-packed dish comes together quickly,” says Dana Tough, a Seattle-based development chef at ChefSteps. “The spicy curry flavor is nicely balanced by an easy yogurt sauce.”

Ingredients

½ cup snap peas, sliced
1 tablespoon curry powder
2 tablespoons cucumber, diced
8 mint leaves
Salt
Pepper
Lemon juice

Directions

1.

In an airtight container, combine chicken, lentils, snap peas, curry powder.

2.

Place the cucumber, yogurt sauce, and mint in three separate airtight containers. Store everything in the fridge.

Directions

1.

Microwave the chicken and lentils on high for 90 seconds.

2.

Combine diced cucumbers and yogurt sauce and chop your mint. Finish hot curry dish with cucumber-studded yogurt and fresh chopped mint. Season with salt, pepper, and lemon juice as desired.

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