Grilled Chicken and Lentil Stew with Roasted Carrots

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken and Lentil Stew with Roasted Carrots

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Lentil Stew with Roasted Carrots

Enjoy a hearty and comforting dinner featuring tender grilled chicken breast paired with a flavorful lentil stew, enriched with aromatic onion and garlic, and served with sweet, roasted carrots. This dish balances lean protein with fiber-rich lentils and vibrant vegetables, all lightly finished with a drizzle of olive oil to enhance the natural earthiness of the ingredients.

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NUTRITION

687kcal
Protein
66.2g
Fat
20.6g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

150 grams Grilled Chicken Breast

1 cup Cooked Lentils

1 cup Roasted Carrots

1 tablespoon Olive Oil

1 small Onion

2 cloves Garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the carrots.

  • 2

    Peel and chop the carrots into evenly sized pieces. Toss them with half of the olive oil, a pinch of salt, and pepper, then spread them on a baking sheet. Roast in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 3

    While the carrots roast, dice the onion and mince the garlic.

  • 4

    In a medium saucepan, heat the remaining olive oil over medium heat and sauté the onion until translucent, then add the garlic and cook for another minute until fragrant.

  • 5

    Stir in the cooked lentils along with a cup of water or low-sodium chicken broth. Bring to a simmer and allow the flavors to meld for about 5-7 minutes. Season with salt, pepper, and your favorite herbs if desired.

  • 6

    Grill the chicken breast until it reaches an internal temperature of 165°F. Allow it to rest briefly before slicing.

  • 7

    To plate, ladle the lentil stew into a bowl, arrange the sliced grilled chicken on top, and add the roasted carrots on the side. Serve warm and enjoy the comforting blend of flavors.

Grilled Chicken and Lentil Stew with Roasted Carrots

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken and Lentil Stew with Roasted Carrots

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Lentil Stew with Roasted Carrots

Enjoy a hearty and comforting dinner featuring tender grilled chicken breast paired with a flavorful lentil stew, enriched with aromatic onion and garlic, and served with sweet, roasted carrots. This dish balances lean protein with fiber-rich lentils and vibrant vegetables, all lightly finished with a drizzle of olive oil to enhance the natural earthiness of the ingredients.

NUTRITION

687kcal
Protein
66.2g
Fat
20.6g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

150 grams Grilled Chicken Breast

1 cup Cooked Lentils

1 cup Roasted Carrots

1 tablespoon Olive Oil

1 small Onion

2 cloves Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the carrots.

  • 2

    Peel and chop the carrots into evenly sized pieces. Toss them with half of the olive oil, a pinch of salt, and pepper, then spread them on a baking sheet. Roast in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 3

    While the carrots roast, dice the onion and mince the garlic.

  • 4

    In a medium saucepan, heat the remaining olive oil over medium heat and sauté the onion until translucent, then add the garlic and cook for another minute until fragrant.

  • 5

    Stir in the cooked lentils along with a cup of water or low-sodium chicken broth. Bring to a simmer and allow the flavors to meld for about 5-7 minutes. Season with salt, pepper, and your favorite herbs if desired.

  • 6

    Grill the chicken breast until it reaches an internal temperature of 165°F. Allow it to rest briefly before slicing.

  • 7

    To plate, ladle the lentil stew into a bowl, arrange the sliced grilled chicken on top, and add the roasted carrots on the side. Serve warm and enjoy the comforting blend of flavors.