YOUR SOLIN GENERATED RECIPE
Braised Lentils with Roasted Vegetables
Pan-seared chicken breast and earthy lentils braised in a savory tomato sauce, paired with oven-roasted vegetables that offer a smoky charred finish.
INGREDIENTS
0.5 can Brown lentils
4 oz Chicken breast
0.5 cup Zucchini
0.5 cup Bell pepper
0.5 tbsp Extra virgin olive oil
0.25 cup Tomato puree
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
0.5 tsp Dried oregano
1 tbsp Fresh parsley
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Dice the zucchini and bell pepper into bite-sized pieces. Toss them with half of the olive oil and a pinch of sea salt and black pepper.
Spread the vegetables on the baking sheet and roast for 15-20 minutes until they are tender and slightly charred.
While the vegetables roast, cut the chicken breast into 1-inch cubes and season with garlic powder, dried oregano, and the remaining salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat. Add the chicken and sear for 5-6 minutes until golden and cooked through.
Rinse the canned lentils thoroughly in a fine-mesh sieve and add them to the skillet with the chicken.
Pour in the tomato puree and stir to combine. Reduce the heat to medium-low and simmer for 5 minutes until the sauce has thickened slightly and the lentils are heated through.
Transfer the braised chicken and lentils to a plate, top with the roasted vegetables, and garnish with freshly chopped parsley.