- 2 tablespoons coconut oil
- 1 1/2 teaspoons ground turmeric, divided
- 3/4 teaspoon salt, divided
- 3/4 teaspoon ground black pepper, divided
- 2 cups sprouted French green lentils, rinsed
- 2 tablespoons fresh oregano, minced
- 4 tomatoes, sliced 1/3-inch thick, or more to taste
- 1/4 cup boiling water
- 1 cooked chicken breast, cubed
- 1 avocado - peeled, pitted, and cubed
- 10 Kalamata olives, pitted and quartered
- 1 teaspoon macadamia nut oil
- Preheat oven to 400 degrees F (200 degrees C).
- Place an 8x8-inch glass baking dish in the preheating oven to warm briefly. Remove and add coconut oil, 1 teaspoon turmeric, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir in lentils.
- Bake in the preheated oven until lentils are warmed through, about 10 minutes.
- Sprinkle 1/4 teaspoon salt, 1/4 teaspoon black pepper, and oregano over tomato slices. Remove lentils from the oven and layer tomato slices and accumulated juices on top. Pour boiling water over tomatoes.
- Continue baking until tomatoes soften, about 10 minutes.
- Toss remaining 1/2 teaspoon turmeric powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper, chicken, avocado, Kalamata olives, and macadamia nut oil together in a small bowl. Remove lentils from the oven and spread chicken mixture on top.
- Return to the oven and bake until flavors combine, about 10 minutes more.
05/09/2018
recipepes.com
Fresh Tomato, Lentil, and Chicken Bake, recipe
PT15M
PT1H
5
455 calories
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