Ingrédients

• 4 boneless skinless chicken breasts
• 1 cup dry green lentils
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 1 eggplant, chopped
• 1 small red onion, sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp fresh thyme
• 1 tbsp fresh rosemary
• 1 tbsp fresh parsley, chopped
• 1 lemon, juiced
• Salt and black pepper to taste

Instructions

1. 1.Preheat oven to 400°F (200°C). Toss bell pepper, zucchini, eggplant, and red onion with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
2. 2.Rinse lentils and place in a pot with 3 cups water. Bring to a boil, then reduce heat and simmer for 20 minutes until tender. Drain and season lightly with salt and parsley.
3. 3.While lentils cook, season chicken breasts with lemon juice, thyme, rosemary, garlic, 1 tbsp olive oil, salt, and pepper. Let marinate for 10 minutes.
4. 4.Heat a skillet over medium heat and cook chicken breasts 5-6 minutes per side until golden and cooked through.
5. 5.Serve chicken over a bed of warm lentils, topped with roasted vegetables and a sprinkle of fresh parsley.

Informations nutritionnelles

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