Servings: 4
Calories: 368kcal
Ingredients
For Roast Chicken and Vegetables
- 4 boneless skinless chicken breasts about 1 pound
- 2 cups peeled/cubed sweet potatoes
- 1 cup peeled/chopped parsnips
- 1 cup peeled/chopped carrots
- 2 tablespoon olive oil
- 1 tablespoon honey
- 1 tablespoon fresh chopped thyme
- 1 teaspoon minced garlic
- 1 teaspoon salt
- ½ teaspoon cracked pepper
For Lentils
- 1 cup dry green lentils can use any color lentils
- 2 cups vegetable stock
- ¼ teaspoon salt
For Serving
Instructions
- Preheat the oven to 375ºF and line a medium baking sheet with parchment paper. In a small bowl combine olive oil, honey, thyme, garlic, salt and pepper in a medium mixing bowl. Stir until honey is completely incorporated.
- Spread vegetables on the bottom half of the baking sheet and drizzle with half of olive oil mixture. Toss to coat. Add chicken breasts to bowl with remaining olive oil mixture and use hands to coat. Place chicken breasts on top half of the baking sheet and roast for 25-30 minutes, until chicken is fully cooked and vegetables are tender.
- While the chicken and vegetables roast, heat lentils and vegetable stock over medium heat until boiling. Reduce heat to simmer and simmer for 20-25 minutes until lentils are tender. Season with salt.
- Divide chicken breasts between large compartments of 4 red containers. Divide roasted vegetables and lentils between the 2 small compartments.
Video
Nutrition
Calories: 368kcal | Carbohydrates: 46g | Protein: 36g | Fat: 9g | Fiber: 14g
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