NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Dry black lentils

0.5 cup Carrots

0.5 cup Brussels sprouts

2 tsp Olive oil

0.25 cup Yellow onion

1 clove Garlic

1 cup Vegetable broth

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried thyme

PREPARATION

• 1

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

• 2

  Toss the sliced carrots and halved Brussels sprouts with 1 tsp of olive oil, half of the sea salt, and half of the black pepper.

• 3

  Roast the vegetables for 20 minutes until they are tender and slightly caramelized.

• 4

  While vegetables roast, heat the remaining 1 tsp of olive oil in a small pot over medium heat.

• 5

  Add the finely diced onion and minced garlic to the pot, sautéing for 3 minutes until translucent and fragrant.

• 6

  Stir in the dry black lentils, dried thyme, and vegetable broth; bring to a gentle boil.

• 7

  Reduce heat to low, cover, and simmer the lentils for 25 minutes or until the liquid is absorbed and lentils are tender.

• 8

  Season the chicken breast with the remaining salt and pepper, then pan-sear in a hot skillet for 5-6 minutes per side until fully cooked.

• 9

  Slice the chicken breast and serve it over a bed of the braised lentils, topped with the roasted vegetables.