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Broiled Rosemary Chicken Over Pureed Lentils















Trans-fat Free, High Fiber, Low Sodium


15 ounces lentils
about 1 can, drained
18 ounces chicken breast halves, boneless, skin-on
about 3 each
1 bunch swiss chard
1 medium onions
3 cloves garlic
1 ½ cups mushrooms
crimini, sliced
3 tablespoons stock
vegetable or chicken
½ teaspoon thyme
½ teaspoon sage
½ cup walnuts
1 tablespoon lemon juice
3 tablespoons lemon juice
1 ½ tablespoons rosemary leaves
chopped fresh
2 cloves garlic
2 tablespoons olive oil
1 tablespoon olive oil
1 x salt and black pepper
to taste


Preheat broiler to low and place baking pan big enough to hold chicken under heat in middle of oven.

Do not use glass or pyrex for this.

Season chicken breasts with a little salt and pepper.

When pan is hot place chicken breasts in hot pan and return to middle rack under broiler.

Broil for just about 15 to 20 minutes.

While chicken is broiling, bring pot of water large enough to cook the chard to a boil.

Chop chard.

Chop onion, garlic, mushrooms and herbs.

Healthy Sauté in medium sauté pan over medium low heat for just about 5 minutes, stirring frequently.

Add drained canned lentils, walnuts and 3 tablespoons stock and heat through.

Purée in blender or food processor with salt and pepper to taste.

You will have to scrape sides of blender with a rubber spatula a few times.

When water has come to a boil, add chard and boil for 3 minutes.

Drain chard and toss with 2 tablespoons olive oil and 1 tablespoon lemon juice and salt and pepper to taste.

Place 3 tablespoons lemon juice, pressed garlic, chopped rosemary, salt and pepper in small sauté pan and heat on stove for a minute.

Turn off heat and whisk in 1 tablespoon olive oil.

Remove skin from chicken, slice, into thirds, and serve with puréed lentils and chard.

Drizzle rosemary lemon broth over chicken and lentils.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 284g (10.0 oz)
Amount per Serving
Calories 69034% of calories from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 64mg 21%
Sodium 101mg 4%
Total Carbohydrate 22g 22%
Dietary Fiber 30g 120%
Sugars g
Protein 104g
Vitamin A 3% Vitamin C 30%
Calcium 11% Iron 49%
* based on a 2,000 calorie diet How is this calculated?


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