Herb and Lemon Chicken

Informations supplémentaires

35 min. | 607 kcal | easy | Family | Printable version

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!

2unitChicken Breast

180gParsnip(s)

1unitBroccoli

1unitLemon

1unitFresh Parsley and Oregano

30mlBrown Lentils

30gPeanuts

3unitGreen Onion(s)

20mlSpice Mix(nutritional yeast,chili flakes)

What you need sheet pan, pan, pot, strainer, bowl

607 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 26g

fat 25g

38%

cholesterol 198mg

66%

fiber 5g

20%

protein 68g

saturated 4g

20%

sodium 140mg

sugar 5g

trans 0g