NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup beluga lentils

0.5 cup vegetable broth

0.5 cup bell pepper

0.5 cup zucchini

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 sprig fresh thyme

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Chop the bell pepper and zucchini into bite-sized pieces and toss them with half of the olive oil, a pinch of sea salt, and black pepper on a baking sheet.

• 3

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

• 4

  While vegetables roast, rinse the beluga lentils and place them in a small saucepan with the vegetable broth.

• 5

  Bring the lentils to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until the liquid is fully absorbed.

• 6

  Season the chicken breast with the remaining sea salt and black pepper.

• 7

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 8

  Mince the garlic and remove the thyme leaves from the sprig, then stir both into the cooked lentils.

• 9

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