NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken breast

0.25 cup Dry green lentils

1 cup Chicken bone broth

0.25 tbsp Extra virgin olive oil

0.25 cup Yellow onion

0.25 cup Carrots

1 clove Garlic

0.5 tsp Dried thyme

0.5 tsp Dried oregano

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Rinse the dry green lentils under cold water and drain thoroughly.

• 2

  In a medium saucepan, heat half of the olive oil over medium heat and sauté the diced onion and carrots until softened.

• 3

  Stir in the minced garlic, half of the dried thyme, and half of the dried oregano, cooking for one minute until fragrant.

• 4

  Add the lentils and chicken bone broth to the saucepan, bring to a boil, then reduce heat and simmer covered for 20-25 minutes until tender.

• 5

  While lentils simmer, season the chicken breast with sea salt, black pepper, and the remaining dried herbs.

• 6

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden and cooked through.

• 7

  Once the lentils are cooked and liquid is mostly absorbed, stir in the fresh lemon juice and chopped parsley.

• 8

  Slice the chicken and serve it over the warm, savory braised lentils.