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For the Chicken:

4 chicken breasts
2 tbsp olive oil
Cooking spray
1 lemon
2 garlic cloves, minced
1 tbsp Parmesan cheese
Sea salt
Cracked black pepper

Either keep the 4 chicken breasts as is or cut them in half if they are too big.

Line a cookie sheet with foil.

Spray the foil and add the chicken to the cookie sheet.

Season the chicken with sea salt and black pepper on both sides.

Mix the olive oil, juice of half a lemon and garlic in a small dish and stir to incorporate.

Spoon the mixture over each piece of chicken and make sure they are coated.

Thinly slice the remaining half of the lemon with a Mandoline Slicer at 1/8 inch
and place a slice of lemon on top of each piece of chicken.

Bake at 350 for 30 minutes or until done depending on thickness of chicken.

Turn oven to broil and brown the chicken for a few minutes.


For the Lentils:

17 oz lentils, cooked
1 onion, chopped
4 slices of bacon, chopped
2 tsp curry powder

Cook the bacon in a large skillet and set aside on a plate lined with a paper towel.

Using the bacon grease sautée the onions for 2-3 minutes.

Add the curry powder, stir and continue cooking for 2-3 minutes.

Once you’ve sautéed everything, set aside as you boil the lentils.


Add the lentils and stir to combine.

Assemble plates with lentils then place chicken on top.