Chicken & Curried Honey Lentils Harvest Bowls
Long gone are the days of main dishes and multiple sides all in one meal. It's far easier to simply serve everything all together and that's exactly what works with this lentil-centric harvest bowl that's perfect for the fall season!
Servings: 4 servings
Ingredients
For the lentils
- ½ cup chopped onion
- 1 tsp kosher salt
- 1 ½ tsp yellow curry powder
- ¾ cup green lentils
- 2 cups water
- 1 ½ tbsp honey
For the vegetables
- 1 medium (12 oz) celery root cut into ½-inch pieces
- 12 oz Brussels sprouts halved
- 1 medium beet cut into ½-inch pieces
- 1 Delicata squash cut into ½-inch slices
- 2 tbsp olive oil
- 1 ½ tsp kosher salt
- 1 tsp freshly ground black pepper
For the chicken
- 8 oz chicken breasts (approx. two breasts)
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1 ½ tsp chipotle powder
For the dressing
- ⅓ cup tahini
- 2 tbsp fresh lemon juice
- 1 clove garlic minced
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 tbsp water
For the bowl
- 8 oz lettuce
- ½ cup toasted pumpkin seeds
- ½ cup dried cranberries
- 4 oz goat cheese
Instructions
For the lentils
- In a small saucepan, heat oil over medium heat. Add the onion and salt and sauté until softened, 4-6 minutes. Add the curry powder and stir for 30 seconds to heat. Add the lentils and water. Bring to a boil and reduce to a simmer.½ cup chopped onion, 1 tsp kosher salt, 1 ½ tsp yellow curry powder, ¾ cup green lentils, 2 cups water
- Cook until the lentils are tender and most of the liquid is absorbed, 18-22 minutes.
- Once cooked, remove from the heat, add the honey, and set aside until ready to assemble the bowls.1 ½ tbsp honey
For the vegetables
- Preheat the oven to 425°F.
- Place all of the vegetables on two baking sheets, allowing adequate space to ensure they roast evenly. Drizzle with olive oil and mix them to coat evenly. Sprinkle with salt and pepper.1 medium (12 oz) celery root, 12 oz Brussels sprouts, 1 medium beet, 1 Delicata squash, 2 tbsp olive oil, 1 ½ tsp kosher salt, 1 tsp freshly ground black pepper
- Roast in the preheated oven until the vegetables are browned and tender, 20-25 minutes. Remove from oven and set aside.
For the chicken
- Preheat the oven to 425°F.
- Drizzle the chicken breasts with oil, and sprinkle with salt and chipotle powder. Roast in the preheated oven until the center registers 155°F.8 oz chicken breasts (approx. two breasts), 1 tbsp olive oil, 1 tsp kosher salt, 1 ½ tsp chipotle powder
- Remove from the oven and let it rest until the temperature reaches 160°F, 5-10 minutes. Slice and serve.
For the dressing
- In a small bowl, combine the tahini, lemon juice, garlic, salt, black pepper, and water. Whisk until smooth. Add more water as needed to make a smooth consistency.⅓ cup tahini, 2 tbsp fresh lemon juice, 1 clove garlic, ½ tsp kosher salt, ½ tsp freshly ground black pepper, 2 tbsp water
For the bowls
- Add lettuce to each individual bowl. Top with the vegetables, chicken, dressing, pumpkin seeds, dried cranberries, and goat cheese.8 oz lettuce, ½ cup toasted pumpkin seeds, ½ cup dried cranberries, 4 oz goat cheese
Video
Nutrition
Serving: 1serving | Calories: 775kcal