Name: Roasted Chicken and Squash with Lentils
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup butternut squash; 0.5 cup cooked green lentils; 0.5 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried thyme; 0.5 tsp garlic powder; 1 cup fresh baby spinach

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

YOUR SOLIN GENERATED RECIPE

Roasted Chicken and Squash with Lentils

Roasted chicken breast and butternut squash seasoned with aromatic herbs, served over a bed of savory lentils.

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NUTRITION

Protein

54.9g

Fat

12.8g

Carbs

39.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup butternut squash

0.5 cup cooked green lentils

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

0.5 tsp garlic powder

1 cup fresh baby spinach

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Cut the chicken breast into bite-sized pieces and cube the butternut squash into 1-inch pieces.
3
In a large bowl, toss the chicken and squash with olive oil, sea salt, black pepper, thyme, and garlic powder until evenly coated.
4
Spread the mixture in a single layer on the prepared baking sheet and roast for 20-25 minutes until the chicken is cooked through and squash is tender.
5
While the chicken roasts, place the cooked lentils in a small saucepan over low heat to warm through.
6
Stir the fresh baby spinach into the warm lentils until just wilted.
7
Transfer the lentil and spinach mixture to a plate and top with the roasted chicken and squash.