NUTRITION

SERVINGS

INGREDIENTS

7.75 oz boneless skinless chicken thighs

2.25 cup cooked brown lentils

2 cup broccoli florets

2 cup Brussels sprouts

2 tbsp extra virgin olive oil

4 clove garlic

1 tsp sea salt

0.5 tsp black pepper

1 tsp dried oregano

1 tbsp lemon juice

1 tsp lemon zest

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Trim the Brussels sprouts and cut them in half, then break the broccoli into uniform, bite-sized florets.

• 3

  Dice the boneless skinless chicken thighs into 1-inch pieces to ensure they roast quickly and evenly.

• 4

  Place the chicken, broccoli, and Brussels sprouts on the prepared sheet pan in a single layer.

• 5

  Mince the garlic cloves and whisk them in a small bowl with the olive oil, sea salt, black pepper, and dried oregano.

• 6

  Drizzle the garlic-herb oil over the chicken and vegetables, using your hands or tongs to toss everything until thoroughly coated.

• 7

  Roast for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender with crisp, charred edges.

• 8

  Remove the pan from the oven and immediately stir in the cooked lentils, lemon juice, and lemon zest to brighten the flavors before serving.