> 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
Peel and chop the shallots. Cut the chicken into 1-inch chunks and toss with the curry powder and salt.
In a large skillet, heat the oil on medium-high. Add shallots and chicken and cook 3 min., until chicken is browned, stirring occasionally.
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.