NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

1 cup cooked brown lentils

2 cups broccoli florets

0.5 tbsp olive oil

1 tsp ground coriander

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tbsp fresh cilantro

1 tbsp Greek yogurt

PREPARATION

• 1

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

• 2

  Place the broccoli florets on the sheet and drizzle with olive oil, then sprinkle with ground coriander and half of the sea salt and black pepper.

• 3

  Roast the broccoli for 20 minutes until the edges are crispy and slightly charred.

• 4

  While the broccoli roasts, season the chicken breast with the remaining salt and pepper, then pan-sear in a non-stick skillet over medium-high heat for 6-7 minutes per side until cooked through.

• 5

  Let the chicken rest for 5 minutes before slicing it into thin strips.

• 6

  In a small saucepan, gently warm the cooked lentils over low heat until heated through.

• 7

  Assemble the bowl by layering the warm lentils, sliced chicken, and roasted coriander broccoli.

• 8

  Finish the dish with a dollop of Greek yogurt, a squeeze of fresh lemon juice, and a sprinkle of chopped cilantro.