Moroccan Lentil and Chicken Stew

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 cup brown lentils, rinsed
• 1 can (14.5 oz) diced tomatoes, no added salt
• 2 cups low-sodium chicken broth
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups baby spinach, roughly chopped

Instructions

1. 1

   In a large pot or Dutch oven, combine the chicken, lentils, diced tomatoes, and chicken broth. Bring the mixture to a boil over high heat.

2. 2

   Reduce the heat to medium-low, cover the pot, and simmer for 20-25 minutes, or until the lentils are tender and the chicken is cooked through.