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Broiled Rosemary Chicken Over Pureed Lentils

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Recipe

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Yield

4 servings

Prep

10 min

Cook

25 min

Ready

38 min
Trans-fat Free, High Fiber, Low Sodium

Ingredients

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

Amount Measure Ingredient Features
433.5 ml/g lentils
about 1 can, drained
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520.2 ml/g chicken breast halves, boneless, skin-on
about 3 each
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1 bunch swiss chard
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1 medium onions
chopped
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3 cloves garlic
chopped
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355 ml mushrooms
crimini, sliced
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45 ml stock
vegetable or chicken
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2.5 ml thyme
dried
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2.5 ml sage
dried
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118 ml walnuts
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15 ml lemon juice
fresh
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45 ml lemon juice
fresh
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23 ml rosemary leaves
chopped fresh
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2 cloves garlic
pressed
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3E+1 ml olive oil
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15 ml olive oil
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1 x salt and black pepper
to taste
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Directions

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 Arrow up button

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Nutrition Facts

Serving Size 284g (10.0 oz)
Amount per Serving
Calories 69034% 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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