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, about 10 oz, room temperature
0.75 cup French green lentils (Puy lentils), rinsed
0.5 cup Kalamata olives, pitted
3 tbsp Sun-dried tomatoes, oil-packed, drained and chopped
4 whole Garlic cloves, minced, divided
3 sprigs Fresh thyme sprigs, plus extra for garnish
1 whole Bay leaf
1.5 cups Vegetable broth, low-sodium
2 medium Carrots, cut into 1-inch batons
1 medium Parsnip, cut into 1-inch batons
5 tbsp Extra virgin olive oil, divided
2 tbsp Capers, drained
0.5 whole Lemon, zest and juice

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

Ingredients

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