1 tbsp berbere spice (TIP: Look for it at specialty markets or order from online retailers.)
6 oz green beans, trimmed and cut into 1-inch pieces (1 1/4 cups)
3 plum tomatoes, diced
2 1/4 cups low-sodium chicken broth
1 cup red lentils, rinsed
In a large skillet on medium-high, heat 1 tsp oil. Sprinkle both sides of chicken evenly with salt and pepper. Add chicken to skillet and cook for about 4 minutes, turning halfway, until lightly browned. Remove from skillet and set aside.
Reduce heat to medium and add remaining 1 tsp oil to skillet. Add onion, garlic, ginger and carrot and cook for about 3 minutes, stirring frequently, until softened. Add berbere spice and cook for 1 minute more, stirring constantly.
Add beans, tomatoes, broth and lentils and increase heat to bring to a boil. Nestle chicken pieces back into skillet, then cover and reduce heat to low. Simmer for 12 to 15 minutes, until chicken is cooked through, lentils are tender and liquid is absorbed.
Serving Size: 2 chicken thighs and 1 cup lentil mixture
Tantalize your taste buds with paprika-infused chicken paired with comforting and creamy polenta. Polenta also helps protect your vision: it is rich in carotenoids, plant pigments that help with healthy cell growth. When converted to vitamin A, carotenoids can also help support proper eye health and night vision. One study noted that carotenoids found in milled yellow corn products such as polenta are “highly bioaccessible,” meaning they are as easily digested (to a similar or higher extent) as some more well-known carotenoid sources, such as carrots.