This satisfying entrée will fill you up without weighing you down. The Greek-inspired kit features marinated chicken breast paired with a zippy lemon tahini and a hearty sprouted grain pilaf boasting hijiki, bulgar, and lentils. The fresh vegetables — pattypan squash, baby zucchini, cauliflower and grape tomatoes — are roasted to perfection and topped with crunchy almonds and a bright lemon dressing.
• Good Source of Vitamin A and Calcium
• Excellent Source of Iron
• Nutritionist Recommended
• Low Sodium
• High Fiber
• Low Calorie
|Preheat oven to 375°F. Remove lemon tahini sauce cup from the sprouted grain container and set aside. In a bowl, combine the vegetables with the lemon dressing and toss until fully combined. Line a baking sheet with aluminum foil. Spray foil with non-stick spray. Spread vegetables onto the baking sheet in one layer, leaving enough space for the chicken breasts (to be added later). Place baking sheet on the middle rack of the oven and bake
for 25 minutes.
After the vegetables have been cooking for 5 minutes, heat a non-stick sauté pan for 2 minutes over medium heat. Add 1/2 tablespoon of olive oil to the pan. Add the chicken to the pan; sear for 2 minutes (or until golden brown). Turn the chicken over and sear it for another 2 minutes. Remove the chicken from the pan, reserving the pan to cook the sprouted grains. Place the chicken onto the baking sheet with the vegetables. Continue cooking the chicken and vegetables (there should be 12-15 minutes left) until the internal temperature of the chicken reads 165°F on a thermometer.
Using the same pan the chicken was cooked in, add the sprouted grains and toss until heated through.
Assembly: Serve one chicken breast with half each of the roasted vegetables, sprouted grains and lemon tahini sauce per person. Enjoy!