Ingredients:

• 1 lb (450g) boneless, skinless chicken breast (or thighs), diced
• 1 cup dried lentils (green or red)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 can (14.5 oz) diced tomatoes, undrained
• 4 cups low-sodium chicken broth
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley or cilantro for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes. Remove the chicken from the pot and set aside.
2. In the same pot, add the chopped onion, garlic, carrots, and celery. Cook for about 5 minutes, until softened.
3. Add the diced zucchini, lentils, diced tomatoes, chicken broth, cumin, paprika, oregano, salt, and pepper. Stir well to combine.
4. Bring the mixture to a boil, then reduce the heat to low. Let it simmer for 25-30 minutes, or until the lentils are tender.
5. Add the cooked chicken back to the pot and simmer for an additional 5-10 minutes to allow the flavors to meld together.
6. Taste and adjust seasoning as needed. Garnish with fresh parsley or cilantro before serving.

Nutritional Info (per serving):

• Calories: ~250-300
• Protein: ~30g
• Carbohydrates: ~25g
• Fat: ~5g

This soup is packed with protein from both the chicken and lentils, making it a satisfying and nutritious meal!