Provençal Lentil & Roasted Vegetable Tapenade with Pan-Seared Chicken Thighs

Name: Provençal Lentil & Roasted Vegetable Tapenade with Pan-Seared Chicken Thighs
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Yield: 2 servings
Ingredients: 2 pieces Chicken thighs, skin-on bone-in; 0.75 cup French green lentils (Puy lentils); 0.5 cup Kalamata olives, pitted; 3 tbsp Sun-dried tomatoes; 4 whole Garlic cloves; 3 sprigs Fresh thyme sprigs; 1 whole Bay leaf; 1.5 cups Vegetable broth; 2 medium Carrots; 1 medium Parsnip; 5 tbsp Extra virgin olive oil; 2 tbsp Capers; 0.5 whole Lemon; 0.75 tsp Sea salt; 0.25 tsp Black pepper; 2 tbsp Fresh parsley

Prep 20 min · Cook 28 min · Serves 2 · medium

Mediterranean Diet

Succulent pan-seared chicken thighs served over a bed of earthy French green lentils studded with briny olive tapenade, roasted root vegetables, and finished with fresh herbs and a drizzle of premium extra virgin olive oil

Ingredients

2 pieces Chicken thighs, skin-on bone-in
0.75 cup French green lentils (Puy lentils)
0.5 cup Kalamata olives, pitted
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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