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Roasted Chicken Thighs with Summer Vegetable Medley and Lemony Lentil Salad

Roasted Chicken Thighs with Summer Vegetable Medley and Lemony Lentil Salad

Ingredients (Serves 1)

Chicken Thigh300 g
Olive Oil2 tbsp
Eggplant150 g
Summer Squash150 g
Brown Lentils50 g
Cherry Tomatoes50 g
Cucumber50 g
Red Onion20 g
Fresh Parsley1 tbsp
Lemon Juice1 tbsp
Garlic Powder0.5 tsp
Dried Rosemary0.5 tsp
Dried Thyme0.5 tsp
Salt0.3 tsp
Black Pepper0.3 tsp

Instructions

1
Preheat oven or air fryer to 200°C (400°F). Pat chicken thighs dry and season with salt, black pepper, garlic powder, dried rosemary, and dried thyme.
2
Chop eggplant and summer squash into 2 cm (1 inch) pieces. Toss with 1 tbsp olive oil, salt, and pepper.
3
Place chicken thighs and chopped vegetables on a baking sheet. Roast for 10-12 minutes, or until chicken is cooked through and vegetables are tender-crisp. (Cook time assumes quick-cooking boneless, skinless thighs and small veggie pieces; adjust if using bone-in or larger cuts).
4
While chicken and vegetables roast, rinse lentils. In a small saucepan, combine lentils with 150ml water or vegetable broth. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until tender. Drain any excess liquid.
5
Chop cherry tomatoes, cucumber, and red onion finely. Combine with cooked lentils, remaining 1 tbsp olive oil, fresh parsley, and lemon juice. Season with salt and pepper.
6
Serve the roasted chicken thighs and summer vegetable medley alongside the lemony lentil salad.
Roasted Chicken Thighs with Summer Vegetable Medley and Lemony Lentil Salad
Featured Recipe
Dinner
19 min
Medium
High Protein
Quick Meal
High Protein

Roasted Chicken Thighs with Summer Vegetable Medley and Lemony Lentil Salad

Tender, herb-roasted chicken thighs paired with a vibrant medley of seasonal eggplant and summer squash, complemented by a zesty and protein-rich lentil salad.

19 min
1 servings
MEDIUM
Dinner
19 min
Medium
High Protein
Nutrition Facts
986
Calories
95g
Protein
49g
Carbs
47g
Fat
🎉
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Ingredients

Servings:
1
Main Ingredients1
  • Chicken Thigh300 g
Vegetables & Herbs4
  • Cherry Tomatoes50 g
  • Cucumber50 g
  • Red Onion20 g
  • Garlic Powder0.5 tsp
Pantry Staples4
  • Olive Oil2 tbsp
  • Lemon Juice1 tbsp
  • Salt0.3 tsp
  • Black Pepper0.3 tsp
Additional Items6
  • Eggplant150 g
  • Summer Squash150 g
  • Brown Lentils50 g
  • Fresh Parsley1 tbsp
  • Dried Rosemary0.5 tsp
  • Dried Thyme0.5 tsp

Instructions

  1. 1
    Step 1

    Preheat oven or air fryer to 200°C (400°F). Pat chicken thighs dry and season with salt, black pepper, garlic powder, dried rosemary, and dried thyme.

  2. 2
    Step 2

    Chop eggplant and summer squash into 2 cm (1 inch) pieces. Toss with 1 tbsp olive oil, salt, and pepper.

  3. 3
    Step 3

    Place chicken thighs and chopped vegetables on a baking sheet. Roast for 10-12 minutes, or until chicken is cooked through and vegetables are tender-crisp. (Cook time assumes quick-cooking boneless, skinless thighs and small veggie pieces; adjust if using bone-in or larger cuts).

  4. 4
    Step 4

    While chicken and vegetables roast, rinse lentils. In a small saucepan, combine lentils with 150ml water or vegetable broth. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until tender. Drain any excess liquid.

  5. 5
    Step 5

    Chop cherry tomatoes, cucumber, and red onion finely. Combine with cooked lentils, remaining 1 tbsp olive oil, fresh parsley, and lemon juice. Season with salt and pepper.

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