Dinner

Paprika-roasted chicken crowns warm lentil quinoa with tender eggplant and crunchy almonds.

Ingredients

• 6 oz skinless chicken breast (6 × 1 oz = 6 protein portions)
• 1 cup cooked quinoa (2 × 1/2 cup = 2 cereal portions)
• 1/2 cup cooked lentils (1 × 1/2 cup = 1 legume portion)
• 1 cup eggplant, diced (2 × 1/2 cup = 2 vegetable portions)
• 20 almonds, chopped (2 × 10 almonds = 2 fat portions)
• 1/2 teaspoon paprika
• 1/4 teaspoon ground cumin
• 1/4 teaspoon dried thyme
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

Steps

1. 1Heat the oven to 200°C and line a baking tray with parchment.
2. 2Season the chicken and eggplant with paprika, cumin, thyme, salt, and pepper, then arrange separately on the tray.
3. 3Roast for 20–25 minutes, turning the eggplant halfway through, until tender and the chicken reaches 74°C internally.
4. 4Combine the cooked quinoa and lentils in a covered nonstick pan and warm gently over low heat, stirring often.
5. 5Toast the chopped almonds in a dry skillet over medium heat for 2–3 minutes, stirring until fragrant.
6. 6Plate the warm lentil quinoa and eggplant, top with sliced chicken, and scatter the almonds over everything.