Cumin Lemon Chicken with Roasted Zucchini, Herbed Yogurt and Warm Lentils

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Prepare a large baking tray.

2. 2

   In a bowl, mix 1 tablespoon olive oil, the juice of half the lemon, the lemon zest, 2 minced garlic cloves, ground cumin, sweet paprika, dried oregano, 1/2 teaspoon salt, and black pepper. Add the chicken breasts and coat them well with the marinade. Let rest for 10 minutes while you prepare the rest.

3. 3

   Place the zucchini and red onion on the tray. Add the remaining 1 tablespoon olive oil, a pinch of salt, and toss well. Roast for 15 minutes at 220 °C / 425 °F.

4. 4

   While the vegetables roast, make the sauce by mixing the Greek yogurt, 1 grated or crushed garlic clove, Dijon mustard, cucumber, fresh mint, half of the parsley, and 1 tablespoon lemon juice in a bowl. Stir until combined and set aside.

5. 5

   Heat a large skillet over medium-high heat. Cook the marinated chicken for 5 to 6 minutes per side, until nicely browned and cooked through. If using a thermometer, the center should reach 74 °C / 165 °F.

6. 6

   In a small saucepan or skillet, warm the cooked lentils for 2 to 3 minutes with 2 tablespoons water, the remaining parsley, a pinch of salt, and a few drops of lemon juice. Stir gently so they become warm and seasoned.

7. 7

   Remove the tray from the oven. Serve a base of warm lentils, add the roasted zucchini and onion, place the cumin chicken on top, and finish with the herbed yogurt sauce. Adjust salt, pepper, and lemon to taste before serving.