Saffron-Poached Chicken with Herbed Lentil Ragù & Charred Broccolini

Ingredients

• 2 pieces boneless, skinless chicken breasts, 6 oz each, room temperature
• 1/8 teaspoon saffron threads, crumbled
• 1 3/4 cups low-sodium chicken broth, divided
• 1/2 cup dry green lentils, rinsed
• 3/4 cup san marzano tomatoes, crushed, no sugar added
• 3 tablespoons extra virgin olive oil, divided
• 3 cloves garlic, minced, divided
• 1/4 medium yellow onion, finely diced
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 6 ounces broccolini, trimmed
• 1/2 teaspoon sea salt, divided
• 1/4 teaspoon freshly cracked black pepper, divided
• 2 tablespoons fresh flat-leaf parsley, chopped, for garnish
• 3 leaves fresh basil, torn, for garnish
• 1/2 teaspoon lemon zest

Instructions

1. 1

   Preheat oven to 425°F. Steep saffron threads in 1/4 cup warm broth for 5 minutes to bloom; set aside.

2. 2

   In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add diced onion and 1 minced garlic clove; sauté 2 minutes until softened.