Ingredients:
• Chicken breast (skin on)
• Fresh thyme
• 3 garlic cloves
• Zest & juice of 1 lemon
• 1 tbsp maple syrup or honey
• 100–150 g black lentils
• 1–2 parsnips, cut lengthwise
• Oyster mushrooms (or similar)
• Olive oil, salt, pepper, parsley
Method:
1️⃣ Marinate the chicken with thyme, garlic, lemon zest, juice, salt, and pepper. Rest for 1 hour in the fridge.
2️⃣ Bake at 200°C covered for 20 min, uncover and brown for 5 more. Let rest before slicing.
3️⃣ Boil the lentils with garlic, bay leaf, salt, and pepper until tender. Drain, toss with olive oil, parsley, and a splash of lemon juice.
4️⃣ Roast the parsnip with olive oil, maple syrup, lemon zest, and juice — 200°C for 25 min until golden and slightly caramelized.
5️⃣ Sauté mushrooms in olive oil for 3–4 min, add garlic, cook 2 more, finish with apple vinegar and parsley.
Serve warm or chilled — clean, balanced, and rich in natural flavor.
1 Comment
Ingredients:
• Chicken breast (skin on)
• Fresh thyme
• 3 garlic cloves
• Zest & juice of 1 lemon
• 1 tbsp maple syrup or honey
• 100–150 g black lentils
• 1–2 parsnips, cut lengthwise
• Oyster mushrooms (or similar)
• Olive oil, salt, pepper, parsley
Method:
1️⃣ Marinate the chicken with thyme, garlic, lemon zest, juice, salt, and pepper. Rest for 1 hour in the fridge.
2️⃣ Bake at 200°C covered for 20 min, uncover and brown for 5 more. Let rest before slicing.
3️⃣ Boil the lentils with garlic, bay leaf, salt, and pepper until tender. Drain, toss with olive oil, parsley, and a splash of lemon juice.
4️⃣ Roast the parsnip with olive oil, maple syrup, lemon zest, and juice — 200°C for 25 min until golden and slightly caramelized.
5️⃣ Sauté mushrooms in olive oil for 3–4 min, add garlic, cook 2 more, finish with apple vinegar and parsley.
Serve warm or chilled — clean, balanced, and rich in natural flavor.