Morrocan Chicken and Lentil Stew with Peppers

I found this great recipe in Chatelaine magazine called Moroccan Lentil Stew; I liked it so much I cooked it a bunch of times in a really short period of time, fancy dinners, lunches and then I started thinking...I bet it would be magic with chicken in it. Ooh, and peppers! Yeah! Peppers! And then this is what happened:

You will need:

2 tsp vegetable oil, divided
8 oz boneless, skinless chicken breasteses
1 large onion
1 red, yellow or orange bell pepper
4 cloves garlic
2 Tbsp Madras curry paste
1 c lentils, dried
3 cups water
796-ml can diced tomatoes
1/2 tsp salt
Pepper

Frist, prep!! Chop up your pepper and onion, mince your garlic and slice your chicken breasts into bite-sized pieces. Rinse your lentils, open up your can of tomatoes

Heat one teaspoon of the oil in a large heavy pot / pan dealie (Smurf-bum lid optional),

add in chicken and cook until no longer pink, about 4-5 minutes. Ish.

 Remove the chicken from the pan and add in the remaining teaspoon of oil. Cook the onions and peppers for 3-4 minutes, until almost softened and then add in the garlic and cook for just one more minute. Just until you can smell it! Don't you burn that garlic! I'm such a garlic nerd nagger.

Stir in the curry paste, lentils and water, bring to a boil, cover and simmer for 30 minutes.

Return the chicken to the pan, pour in the tomatoes and cook for 20 minutes, stirring here and there, with the lid off

As t thickens, it will go from this

To this. Ish

This works out to 6 big protein-rich servings at 223 calories per, according to MyFitnessPal, you could serve it on it's own, or over rice, either way, es delish.

Enjoy!