Lentil, Veggie, & Chicken Stuffed Portabello Mushroom Caps


**These are 21 day fix approved recipes at this point, I'm going to use the colored containers as my measuring tools**
-1 green of halved cherry tomatoes
-2 greens of spinach
-4 yellow of lentils (already cooked)
-4 red of chicken tenders (already cooked)
-1/2 blue of mozzarella cheese per filled cap

Now, the best part about this recipe is that you can really put whatever you want in it--or just whatever you have! Because my goal today was to go recipe-less (another first for me!), I rummaged through my refrigerator and found some really delicious ingredients - spinach, tomatoes, chicken, and lentils!

I started by sauteeing up the spinach and the tomatoes. The lentils and chicken were already cooked, and I didn't want to over cook them. So once, the spinach and tomatoes were properly cooked down, I threw the lentils and chicken into the pan and tossed everything together. I also threw in some onion powder and garlic, since I didn't have any fresh onions/garlic on hand.  I then filled my portobello caps with the filling. 

Now, I made the mistake of adding the mozzarella on at this point. I wouldn't do that. I would wait until about 10 minutes left in your cook time to add the mozzarella cheese on.

Once you've assembled everything, cook for 30-40 minutes at 375F.

Then - enjoy!

Each cap counts for 2 greens, 1 yellow, 1 red, and 1/2 a blue