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Herb and Lemon Chicken

35 min. | 607 kcal | easy |
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1. Cook the vegetables Preheat the oven to 425°F. Cut the broccoli and parsnip into medium-sized pieces. Place on a baking sheet covered with baking paper and mix with the spices, a generous drizzle of oil, salt and pepper. Bake in the oven for 15-18 minutes.
2. Setup Zest the lemon. Chop the herbs. Thinly slice the green onion. Crush the peanuts. Bring a small pot of water to a boil. Pour in the lentils and cook for 10-12 minutes. Drain.
3. Roast the nuts Heat a skillet over medium-high heat. Roast the peanuts 3-4 minutes until golden brown. Remove from the pan.
4. Cook the chicken Mix the zest and juice of half a lemon with the chopped herbs and 1/4 2P | 1/3 3P cup of oil. Season the chicken with salt, pepper and 3/4 of the herb oil. Keep the oil that has not touched the chicken for the last step. Add the chicken with its oil to the pan over medium heat and cook 4-6 minutes on one side. Flip, cover and cook 6-8 minutes over medium-low heat. Let the chicken rest for 1-2 minutes before slicing.
5. Make the salad Toss the roasted vegetables with the lentils, peanuts, green onion, a drizzle of oil and lemon juice to taste. Adjust salt and pepper to taste. It's also possible to leave all the elements in the center of the table and let everyone compose their salad.
6. Plate your dish Serve the chicken with the salad and garnish with the rest of the herbed oil. Bon appétit!
2 unit Chicken Breast
180 g Parsnip(s)
1 unit Broccoli
1 unit Lemon
1 unit Fresh Parsley and Oregano
30 ml Brown Lentils
30 g Peanuts
3 unit Green Onion(s)
20 ml Spice Mix(nutritional yeast,chili flakes)
What you need sheet pan, pan, pot, strainer, bowl
607 kcal
% daily value
% daily value
carbohydrate 26g
fat 25g
cholesterol 198mg
fiber 5g
protein 68g
saturated 4g
sodium 140mg
sugar 5g
trans 0g