Lemony Lentil Chicken Power Bowls

Ingredients

• 1¼ cupgreen lentils, dry, rinsed
• 1¼ lbchicken breasts, boneless, skinless
• 1broccoli, large head, cut into florets
• 2 tbspolive oil
• 1 tspsmoked paprika
• 1 tspgarlic powder
• ¼ cuptahini
• 1lemon, zested and juiced
• 1garlic clove, grated
• 2Persian cucumbers, diced
• ½ cupparsley, chopped
• salt
• black pepper

Method

1. Cover the lentils with water by 2 inches, add a pinch of salt and simmer until tender but not falling apart. Drain well.

   ⏱ 22 min

2. Meanwhile, heat the oven to 425°F. Toss the chicken and broccoli on a sheet pan with the oil, smoked paprika, garlic powder, salt and pepper, keeping the chicken in the middle.

3. Roast until the broccoli is charred at the edges and the chicken reaches 165°F.

   ⏱ 21 min

4. Whisk the tahini, lemon juice, grated garlic and a pinch of salt, then whisk in cold water a tablespoon at a time until it is pourable.

5. Toss the warm lentils with the lemon zest, half the parsley and a spoonful of the dressing. Slice the chicken.

6. Divide the lentils, chicken, broccoli and cucumber among 4 bowls. Drizzle with dressing and finish with the remaining parsley.