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1. Whisk the lemon zest, juice of 1 lemon, olive oil, garlic, oregano, smoked paprika, cumin, salt and pepper in a large bowl. Add the chicken breasts, turn to coat and marinate at least 30 minutes, or up to overnight in the fridge.
2 lb Boneless skinless chicken breasts,
1 pieces Lemon (zest and juice),
4 tbsp Olive oil,
4 clove Garlic,
2 tsp Dried oregano,
1 tsp Smoked paprika,
1 tsp Ground cumin,
1 tsp Salt,
1 tsp Black pepper
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2. Preheat the oven to 220°C (425°F) with two baking sheets inside. Meanwhile, rinse the lentils, then simmer in the water in a small pot, covered, for 20 to 25 minutes until tender but intact. Drain and season lightly with salt.
0.5 tsp Salt,
0.8 cup Dried green or brown lentils,
2.2 cup Water
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3. Cut the broccoli and cauliflower into florets and slice the zucchini into half-moons. Toss with a little of the leftover marinade or a drizzle of olive oil and a pinch of salt, and spread over the hot baking sheets in a single layer.
4 tbsp Olive oil,
0.5 tsp Salt,
2 pieces Broccoli head,
1 piece Cauliflower head,
3 pieces Zucchini
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4. Place the chicken on the vegetable trays or a separate lined tray. Roast for 20 to 25 minutes, flipping the vegetables halfway, until the chicken reaches 74°C (165°F) inside and the vegetables are browned at the edges. Rest the chicken 5 minutes, then slice.
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5. Stir together the Greek yogurt, dill, parsley and the juice of the remaining lemon half. Season with salt and pepper, and thin with a spoonful of water if needed.
0.5 pieces Lemon (zest and juice),
0.5 tsp Salt,
1 tsp Black pepper,
2.2 cup Water,
1.5 cup Plain Greek yogurt,
0.2 cup Fresh dill,
0.2 cup Fresh parsley
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6. Divide the lentils, roasted vegetables and sliced chicken among 6 containers. Top with the yogurt-herb sauce and pumpkin seeds. Refrigerate up to 4 days. To vary through the week, add cumin and paprika, extra oregano, or a pinch of chili flakes when reheating.
3 tbsp Pumpkin seeds
