Herb and Lemon Chicken
with a roasted broccoli and parsnip salad with lentils, peanuts and nutritional yeast
Informations supplémentaires
35 min.
|
607 kcal
|
easy
|
|
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
9%
fat
25g
38%
cholesterol
198mg
66%
fiber
5g
20%
protein
68g
saturated
4g
20%
sodium
140mg
6%
sugar
5g
trans
0g