Some meal prep with baked chicken,black lentils ,maple syrup glazed parsnip ,grilled oyster mushroom and pear.
Recipe in comments
by Possible-Can6317
3 Comments
Possible-Can6317
You will need:
Chicken fillet, skin on
Fresh thyme
Garlic (3 cloves)
Maple syrup or honey (1 tbsp)
Lemon (zest and juice)
Lentils (any variety), 100–150 g
Parsnip (cut lengthwise)
Oyster mushrooms or any other mushrooms
Instructions:
1. Chicken: Marinate the chicken with fresh thyme, crushed garlic cloves, lemon zest and juice (from half a lemon), salt, and pepper to taste.
Cover and refrigerate for at least 1 hour. Preheat the oven to 200°C (392°F). Place the marinated chicken in an ovenproof dish, cover with aluminum foil, and bake for 20 minutes. Remove the foil for the last 5 minutes to allow the chicken to brown.
Let the chicken rest for another 5 minutes before slicing.
2. Lentils:
Boil the lentils in water with a garlic clove, bay leaf, salt, and pepper.
Once cooked, strain and let cool. Add freshly chopped parsley and a splash of lemon juice.
3. Parsnip: Toss the parsnip with lemon zest, lemon juice, olive oil, and maple syrup.
Bake in a separate dish at 200°C (392°F) for 25 minutes until golden brown. When ready, sprinkle with fresh chopped parsley.
4. Mushrooms: Clean and dry the mushrooms. Heat a pan with olive oil and sauté the mushrooms for 3–4 minutes.
Add minced garlic and sauté for another 2 minutes.
Finish with 1 tablespoon of apple cider vinegar and fresh parsley.
Parking-Reporter4396
This will be on the menu next week 😋
NeophyteLifter
I have some lentils, but don’t know a good way to eat them other than a stew. Do you just raw dog them? Isn’t it dry? 🤔
3 Comments
You will need:
Chicken fillet, skin on
Fresh thyme
Garlic (3 cloves)
Maple syrup or honey (1 tbsp)
Lemon (zest and juice)
Lentils (any variety), 100–150 g
Parsnip (cut lengthwise)
Oyster mushrooms or any other mushrooms
Instructions:
1. Chicken:
Marinate the chicken with fresh thyme, crushed garlic cloves, lemon zest and juice (from half a lemon), salt, and pepper to taste.
Cover and refrigerate for at least 1 hour.
Preheat the oven to 200°C (392°F).
Place the marinated chicken in an ovenproof dish, cover with aluminum foil, and bake for 20 minutes.
Remove the foil for the last 5 minutes to allow the chicken to brown.
Let the chicken rest for another 5 minutes before slicing.
2. Lentils:
Boil the lentils in water with a garlic clove, bay leaf, salt, and pepper.
Once cooked, strain and let cool.
Add freshly chopped parsley and a splash of lemon juice.
3. Parsnip:
Toss the parsnip with lemon zest, lemon juice, olive oil, and maple syrup.
Bake in a separate dish at 200°C (392°F) for 25 minutes until golden brown.
When ready, sprinkle with fresh chopped parsley.
4. Mushrooms:
Clean and dry the mushrooms.
Heat a pan with olive oil and sauté the mushrooms for 3–4 minutes.
Add minced garlic and sauté for another 2 minutes.
Finish with 1 tablespoon of apple cider vinegar and fresh parsley.
This will be on the menu next week 😋
I have some lentils, but don’t know a good way to eat them other than a stew. Do you just raw dog them? Isn’t it dry? 🤔