WHAT YOU’LL NEED:

1 pound chicken breast
6 tbsp ghee or grass fed butter
1 small sweet potato
2 cups broccoli
3 small-medium carrots
1 yellow onion
3/4 cup red lentils
1 can coconut cream
1 tbsp + 1 tsp curry powder
2 tsp cumin
1 tsp garlic powder 
Salt and pepper

HOW TO PREPARE:

1. Preheat oven to 415 F

2. Chop your chicken breasts into 1 inch cubes. Line a baking tray with tinfoil or parchment and mix 1/4 cup coconut cream, 1 tsp curry, 1/2 tsp cumin, and 1/2 tsp each of salt and pepper to the chicken. Mix well until the chicken is coated.

3. Cook for 25 minutes or until internal temperature of chicken is 165.

4. On the stove, heat a skillet with 6 tbsp of ghee. Chop the yellow onion, and add to the pan when the ghee is melted with some salt. Cook for 5-7 minutes or until softened.

5. Add your chopped sweet potato, broccoli, and carrots to the pan (You can substitute for other vegetables of your choosing).

6. Add 1 tbsp curry, 1 tsp cumin, 1 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp pepper to everything. Mix well, cover with a lid and let cook for 5 minutes.

7. Next, rinse and wash your lentils, add to the pan with your vegetables, and add the remaining coconut cream. Fill the can back up with water and add to the pan.

8. Mix everything together, turn the heat to low, and simmer for 15 minutes.

9. Once the chicken is done and the curry is done, add the chicken to your pan, and enjoy over brown rice with greens!