Curried Lentil Soup with Grilled Chicken and Zucchini

Tonight's meal was a repeat of one of our absolute favorites: curried lentil soup. We've made this in the past alongside a roast chicken, but didn't want to spend as much time and effort for this meal. Instead, I rubbed an "Asian" spice mix over some trimmed chicken breasts and Brit cooked them in her cast-iron grill pan. Brit also diced up a leftover zucchini from the brown rice and black bean casserole we made last week and cooked it with a little salt and pepper and sliced garlic. She kept both dishes under a lid the entire time to keep them both moist and tender.


The only modification I made to the curried lentil soup was to add some leftover shallots from to the pot at the same time I sauteed the onion and carrots. Not surprisingly at all, everything turned out awesomely. The chicken breasts were sliced and served on top of the soup alongside the zucchini. There was lots of leftover chicken, so we'll use them in an upcoming Indian dish this week.