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2 6-oz boneless, skinless chicken breasts, sliced into 1-oz pieces
2 tsp curry powder
1 1/2 cups dry green lentils, rinsed
1 cup nonfat plain Greek yogurt
1/2 cup chopped fresh cilantro
PANTRY STAPLES:
Pinch each sea salt and fresh ground black pepper
2 tsp olive oil
2 cloves garlic, minced
1 cup low-sodium chicken broth
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