YOUR SOLIN GENERATED RECIPE
Lentil Power Bowl with Roasted Vegetables
Roasted chicken and earthy lentils tossed with charred broccoli and carrots, finished with a creamy, velvet-smooth tahini drizzle.
INGREDIENTS
0.25 cup dry green lentils
0.75 cup water
4 oz boneless skinless chicken breast
1 cup broccoli florets
1 medium carrot
2 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
2 tsp tahini
1 tsp lemon juice
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a small saucepan, combine the dry lentils and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until tender but not mushy. Drain any excess water.
While lentils cook, dice the chicken breast into 1-inch cubes and slice the carrot into thin rounds.
Place the chicken, broccoli florets, and carrot rounds on the prepared baking sheet. Drizzle with olive oil and season with sea salt, black pepper, and garlic powder. Toss to coat evenly.
Roast in the oven for 18-20 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.
In a small bowl, whisk together the tahini and lemon juice. If the dressing is too thick, add a teaspoon of warm water at a time until it reaches a pourable consistency.
Assemble the bowl by placing the cooked lentils at the bottom, topping with the roasted chicken and vegetables, and drizzling the tahini sauce over the top.