Grilled Chicken with Roasted Zucchini and Lentils

Ingredients

• skinless chicken breast 5 oz
• roasted zucchini slices 1 cup
• cooked lentils 1/2 cup
• olive oil 1 tbsp
• herbs de Provence to taste
• salt to taste
• black pepper to taste

Method

1. Prepare the chicken breast. Pat the 5 oz skinless chicken breast dry with paper towels. Lightly brush it with half of the olive oil (about 1/2 tbsp). Season both sides with salt, black pepper, and a pinch of herbs de Provence. Let it rest while you prepare the vegetables.
   Tip: Drying the chicken helps it brown better on the grill.
2. Prepare the zucchini slices. If not already sliced, cut zucchini into 1/4-inch thick slices. Toss the slices gently with the remaining 1/2 tbsp olive oil, a pinch of salt, black pepper, and herbs de Provence. Spread them evenly on a baking sheet lined with parchment paper.
   Tip: Use a sharp knife or a mandoline for even slices.
3. Roast the zucchini. Preheat your oven to 425°F (220°C). Place the baking sheet with zucchini in the oven and roast for 15-20 minutes, flipping halfway through, until the slices are tender and lightly browned.
   Tip: Roasting at high heat caramelizes the zucchini, enhancing its flavor.
4. Cook the chicken. While the zucchini roasts, heat a grill pan or outdoor grill over medium-high heat. When hot, place the chicken breast on the grill. Cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is no longer pink inside.
   Tip: Avoid pressing the chicken down to keep it juicy.
5. Warm the cooked lentils. If your cooked lentils are cold, warm them gently in a small saucepan over low heat or microwave for 1-2 minutes until heated through.
   Tip: Add a splash of water if lentils seem dry to prevent sticking.
6. Plate and serve. Arrange the grilled chicken breast on a plate. Add the roasted zucchini slices and warmed lentils alongside. Optionally, sprinkle a little more herbs de Provence on top for extra aroma. Serve immediately.
   Tip: Let the chicken rest for a couple of minutes before slicing to retain juices.

Pro tips

• Use a meat thermometer to ensure perfectly cooked chicken without drying out.
• Roast zucchini on a single layer to ensure even cooking and browning.