Ingredients
>
2 shallots
>
1 lb boneless, skinless chicken thighs
>
1 tbsp curry powder
>
1 tbsp olive oil
>
1 (15 oz) can cooked lentils
>
1 1/2 cups frozen mango chunks, thawed
>
1 cup low sodium chicken broth
>
1/4 cup fresh mint leaves
Steps
1
Peel and chop the shallots. Cut the chicken into 1-inch chunks and toss with the curry powder and salt.
2
In a large skillet, heat the oil on medium-high. Add shallots and chicken and cook 3 min., until chicken is browned, stirring occasionally.
3
Drain the lentils and add to skillet. Cook 1 min., stirring often. Add the mango and chicken broth and heat to a simmer on high. Cook 5 min., until mango is hot and chicken is cooked through, stirring often. Season with salt. Tear mint leaves and sprinkle over chicken and lentils.
