NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Dry brown lentils

1 cup Zucchini

0.5 cup Red bell pepper

0.13 cup Plain Greek yogurt

1 tsp Olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Ground cumin

1 tbsp Lemon juice

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Chop the zucchini and red bell pepper into bite-sized pieces, then toss them on the baking sheet with the olive oil, half the sea salt, and half the black pepper.

• 3

  Roast the vegetables for 20 minutes or until they are tender and show slight caramelization at the edges.

• 4

  While vegetables roast, place the dry lentils in a small pot with 1 cup of water, bring to a boil, then simmer for 15 to 20 minutes until tender; drain any excess liquid.

• 5

  Season the chicken breast with ground cumin and the remaining salt and pepper, then grill or pan-sear until the internal temperature reaches 165°F.

• 6

  Dice the cooked chicken into small cubes.

• 7

  In a small mixing bowl, whisk together the Greek yogurt, minced garlic, and lemon juice until the sauce is smooth.

• 8

  In a large serving bowl, combine the cooked lentils, roasted vegetables, and diced chicken.

• 9

  Gently fold the yogurt sauce into the lentil mixture until everything is evenly coated.

• 10

  Garnish with freshly chopped parsley and serve warm.