A weeknight bowl inspired by Mediterranean patterns and a food-first plate: lentils for fiber, colorful vegetables, olive oil, and a modest portion of chicken.
Ingredients (2 servings)
- 1 cup cooked green or brown lentils - 6–8 oz cooked chicken breast, sliced - 1 small zucchini and a handful of cherry tomatoes, roasted - 2 cups arugula or mixed greens - 1 tbsp extra-virgin olive oil - Lemon, parsley, pinch of oregano, salt and pepper - Optional: a small crumble of feta
Method
1. Warm the lentils with olive oil, lemon, herbs, salt, and pepper. 2. Roast zucchini and tomatoes until just collapsed. 3. Assemble greens, lentils, vegetables, and chicken. Finish with lemon.
This is a starting draft—adjust portions to your needs and what you have on hand.