Warm Lentil and Chicken Salad with Roasted Vegetables

Name: Warm Lentil and Chicken Salad with Roasted Vegetables
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 pound chicken breast (boneless, skinless); 2 tablespoon olive oil; 1 teaspoon dried oregano; 0.5 teaspoon salt; 0.25 teaspoon black pepper (freshly ground); 1 head broccoli (cut into florets); 2 carrots (peeled and sliced); 1 cup brown lentils (rinsed); 3 cup vegetable broth; 0.25 cup fresh parsley (chopped); 0.25 cup lemon juice (freshly squeezed)

A vibrant and satisfying warm salad featuring tender roasted chicken and seasonal vegetables, served over earthy lentils with a bright lemon-herb dressing.

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 4
Cuisine: Mediterranean
Difficulty: Easy
Cost: $3.52/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

1 pound chicken breast (boneless, skinless)
2 tablespoon olive oil
1 teaspoon dried oregano
0.5 teaspoon salt
0.25 teaspoon black pepper (freshly ground)
1 head broccoli (cut into florets)
2 carrots (peeled and sliced)
1 cup brown lentils (rinsed)
3 cup vegetable broth
0.25 cup fresh parsley (chopped)
0.25 cup lemon juice (freshly squeezed)

Instructions

Preheat oven to 400°F (200°C). In a bowl, toss the chicken breast with 1 tablespoon of olive oil, 1/2 teaspoon of dried oregano, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. In a separate bowl, toss the broccoli florets and sliced carrots with the remaining 1 tablespoon of olive oil, 1/2 teaspoon of dried oregano, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.
Spread the seasoned chicken and vegetables in a single layer on a baking sheet. Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
While the chicken and vegetables roast, combine the rinsed brown lentils and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until lentils are tender. Drain any excess liquid.
In a small bowl, whisk together the fresh lemon juice and chopped fresh parsley. Once the lentils and roasted chicken and vegetables are ready, combine them in a large bowl. Drizzle with the lemon-parsley dressing and toss gently to combine.
Serve warm, ensuring each portion has chicken, vegetables, and lentils.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

Nutrition (per serving)

Calories: 485
Protein: 45.2 g
Carbohydrates: 44.5 g
Fat: 15.8 g
Fiber: 12.9 g
Sodium: 780 mg
Saturated Fat: 2.5 g
Sugar: 5.1 g
Cholesterol: 105 mg