I was going to try out a new recipe that ended up pretty much nothing like how it started out. This was super easy, delicious and if you are trying to avoid carbs it was also super filling and didn’t feel like being deprived of anything.
What you need:
Himalayan pink salt
Favorite seasonings or chicken stock (which ever you have available)
1 cup green lentils
8 cloves of garlic
5 baby zucchini
1 orange pepper
Preheat oven to 450F Place chicken breasts in lightly greased (with olive oil) baking dish and soak in Italian dressing.
Bake for 40 minute or until cooked
Place chopped onion in sauce pan and cook until tender add the rest of veggies and garlic cloves, salt and spices and cook until veggies soften add water and spices or chicken stock and lentils and bring to a boil. Reduce to a simmer and cover until all water has been cooked out stirring occasionally if you light.
Transfer veggie and lentils to a blender and blend until smooth.
Steam broccoli as a side and enjoy!