Ingredients for 6 servings:
1. 1 tablespoon extra virgin olive oil
2. 1 small onion, finely chopped
3. 2 garlic cloves, minced
4. 1/4 teaspoon dried basil
5. 1/4 teaspoon dried oregano
6. 1/8 teaspoon fresh ground black pepper
7. salt
8. 1 tablespoon tomato paste
9. 1 lb boneless skinless chicken breast, cut crosswise into 1/2 in. slices
10. 15 ounces lentils, can drained and rinsed
11. 14 1/2 ounces diced tomatoes, with juices
12. 3/4 cup low sodium chicken broth
13. 4 ounces Baby Spinach (4 cups)

Directions:
1. In a medium saucepan, heat oil over medium heat. Add onion, garlic, basil, oregano, pepper, and a pinch of salt; reduce heat to medium-low and cook, stirrring occasionally, 4 minutes.
2. Stir in tomato paste and cook 3 minutes longer.
3. Stir in chicken breasts and cook for 1 minute. Add lentils, tomatoes, and their juices, and broth. Bring to a gentle simmer, reduce heat to low, cover and cook until chicken is cooked through, 7 to 10 minutes.
4. Stir in spinach, cover, and cook 1 minute longer or until spinach wilts. Season with salt and pepper to taste and serve warm.

Enjoy your meal!