• Cut the chicken breasts into bite-size pieces.
• Open the diced tomatoes and tomato sauce.
• In a large stockpot or Dutch oven, add the chicken pieces, the diced tomatoes with their juices, tomato sauce, chili powder, minced onion, minced garlic and bring to bubbling. Stir in the chicken stock and return to bubbling over high heat.
• Once bubbling, stir in the lentils, cover with a tight fitting lid and let simmer for 20 to 25 minutes, or until the lentils are tender. Season with salt and pepper to taste.
• Prepare the salad.
• Serve Chicken & Lentil Chili with sour cream and parsley garnish, with side salad.

Freezer Meal Instructions

• To a gallon-size freezer safe baggie, add the chicken breast pieces, tomatoes, tomato sauce, chili powder, minced onion, and minced garlic. Do NOT add lentils or chicken stock to the freezer bag.
• Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes. Transfer all of the content from the freezer bag to large saucepan or Dutch oven, start to cook over medium low heat. Once the sauce begins to bubble, stir in the chicken stock and return the bubbling. Stir in the lentils, cover with tight fitting lid and simmer for 20 to 2 minutes, or until lentils are softened.