Chicken and Lentil Stew

1 tbsp EVOO
1 small onion finely chopped
2 garlic cloves minced
1/4 tsp dried oregano
1/4 tsp dried basil
salt and pepper to taste
1 tbsp tomato paste
1 pound boneless, skinless chicken breasts chopped
1 (15 ounce) can lentils rinsed and drained
1 (14.5) can diced tomatoes with juices
3/4 cup lower sodium chicken broth
4 ounces baby spinach (not frozen)

In a medium saucepan heat oil over medium heat.
Add onion, garlic, basil, oregano, and salt.
Lower heat to low stir and cook for about 4 minutes.
Stir in tomato paste.
Stir in chicken and cook for 2 minutes.
Add lentils and tomatoes and broth.
Bring to a gentle simmer cover and cook till chicken is cooked through 7-10 minutes.
Stir in spinach and cook for 1 more minute. (or until spinach wilts)
Season with salt and pepper.

I always double the recipe and freeze leftovers. It freezes great and the whole family enjoys this stew.
Phase 1 and 2 South Beach recipe