Fresh Mint & Lentil Greek Dinner

Why I Love This:

• Prioritizes protein from the chicken and lentils (30+ grams!)

• Makes extra protein to enjoy throughout the week

• A great excuse to throw in fresh herbs

• Let’s be real, I use a bay leaf once a year, and always have garlic leftovers. Adding both to your lentils helps reduce food waste.

Serves 2

Ingredients:

• 4 boneless, skinless chicken breasts (2 to 2½ lbs total)
  (double up if you want extra protein for the week, also great with steak or pork tenderloin)

• 1 cup lentils

• 1 cup water

• 1 cup chicken broth

• 2–3 garlic cloves, peeled

• 1 bay leaf

• 2–3 Tbsp extra virgin olive oil

• 2 Tbsp white wine vinegar

• Kalamata or mixed olives, pitted and coarsely chopped

• ¼ cup chopped fresh mint

• ¼ cup finely diced red onion or 1 small shallot

• Feta cheese, to taste

• Salt & pepper, to taste

Directions:

1. Prepare the lentils:
   In a pot, combine lentils, water, chicken broth, garlic, and bay leaf.
   Simmer over low heat for ~30 minutes, or until lentils are tender.

2. Cook the chicken:
   Grill the breasts whole, or slice into 1-inch pieces and sauté with your favorite seasoning.
   Cook until internal temp reaches 165°F.

3. Make the lentil salad:
   Once the lentils are cooked and slightly cooled, add to a large bowl.
   Toss with olive oil, vinegar, olives, mint, red onion or shallot, feta, salt, and pepper.

4. Plate it up:
   Spoon lentil salad onto a plate, top with chicken, and finish with a handful of fresh mint.

---

Book A Free Call

If you’re like me and want to eat a high-protein, healthy dinner but are struggling to find time, let’s chat!