Aegean Spiced Chicken & Herbed Lentil Bowl

Ingredients

• 2 medium Boneless, skinless chicken thighs
• 1 tbsp Olive oil
• 1 tsp Sumac
• 1 clove Garlic
• 0.5 tsp Lemon zest
• 0.25 tsp Black pepper
• 0.5 cup Green or Puy lentils
• 1.5 cup Low-sodium vegetable broth
• 1 small Bay leaf
• 1 Fresh thyme sprig
• 2 tbsp Fresh parsley
• 1 tbsp Fresh dill
• 1 tsp Red wine vinegar
• 2 medium Carrots
• 0.5 medium Red onion
• 1 tbsp Olive oil
• 1 tsp Za'atar
• 0.5 medium English cucumber
• 6 Kalamata olives
• 2 tbsp Tahini
• 2 tbsp Fresh lemon juice
• 1 tbsp Water
• 0.5 clove Garlic
• optional sprigs Fresh mint or parsley

Instructions

1. Prepare the Chicken: In a bowl, combine chicken thighs with 1 tbsp olive oil, sumac, minced garlic, lemon zest, and black pepper. Mix well to coat. Let marinate for at least 15 minutes while you prepare other components.
2. Cook the Lentils: Rinse lentils thoroughly. In a small saucepan, combine rinsed lentils, low-sodium vegetable broth, bay leaf, and fresh thyme sprig. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until lentils are tender but still hold their shape. Drain any excess liquid, remove bay leaf and thyme. Stir in chopped parsley, dill, and red wine vinegar. Season lightly with black pepper.
3. Roast Vegetables: Preheat oven to 400°F (200°C). On a baking sheet, toss sliced carrots and red onion wedges with 1 tbsp olive oil, za'atar, and black pepper. Spread in a single layer and roast for 20-25 minutes, or until tender and lightly caramelized. (Can be done concurrently with lentils).
4. Sear the Chicken: While vegetables roast, heat a non-stick pan over medium-high heat. Add the marinated chicken thighs and sear for 4-6 minutes per side, or until cooked through and nicely browned (internal temperature 165°F/74°C). Remove from pan and let rest for a few minutes before slicing into strips.
5. Prepare Lemon-Tahini Drizzle: In a small bowl, whisk together tahini, fresh lemon juice, 1 tbsp water, and minced garlic until smooth. Add more water, a teaspoon at a time, until the desired drizzling consistency is reached. Season with a tiny pinch of black pepper.
6. Assemble the Bowls: Divide the herbed lentils between two serving bowls. Top each with sliced sumac-spiced chicken, roasted carrots and red onion, diced cucumber, and halved Kalamata olives. Drizzle generously with the lemon-tahini sauce. Garnish with fresh mint or parsley sprigs if desired.

Nutrition (per serving)