Zesty Lemon‑Garlic Chicken & Lentil Sheet‑Pan Fiesta

This quick sheet‑pan chicken and lentil dish bursts with zesty lemon and aromatic garlic, delivering a protein‑packed main meal in just 30 minutes. The combination of tender chicken breast, earthy lentils, and savory herbs creates a satisfying flavor that feels gourmet yet stays simple. Serve it straight from the pan for effortless cleanup and a comforting, wholesome dinner any night of the week.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• -3 boneless, skin‑less chicken breasts (about 6 oz each)
• -1 cup dried green or brown lentils, rinsed
• -2 cloves garlic, minced
• -1 lemon, zested and juiced
• -2 tbsp olive oil
• -1 tsp smoked paprika
• -1 tsp dried oregano
• -1/2 tsp sea salt
• -1/4 tsp freshly ground black pepper
• -1 cup baby spinach, roughly chopped
• -Optional: Fresh parsley or cilantro for garnish

Instructions

1. Preheat oven to 425°F (220°C). Pat chicken breasts dry and season with pepper, salt, smoked paprika, and oregano.
2. Spread the rinsed lentils in a single layer on a rim‑lined baking sheet. Drizzle 1 tablespoon olive oil, toss with minced garlic, lemon zest, and a pinch of salt.
3. Place seasoned chicken breasts on top of the lentils. Drizzle remaining olive oil and lemon juice over the chicken.
4. Roast in the preheated oven for 20 minutes, turning the chicken halfway through to ensure even cooking.
5. Stir in baby spinach a few minutes before the chicken is done, allowing it to wilt slightly.
6. Remove from the oven, let chicken rest 3 minutes, then slice across the grain.
7. Arrange sliced chicken over the roasted lentils and spinach. Sprinkle with fresh parsley or cilantro if using.
8. Serve straight from the sheet pan for an easy cleanup.

Chef's Note

For an extra burst of freshness, squeeze a little extra lemon juice over the finished dish before serving.

Make-Ahead Tips

Cook the lentils fully and store in a sealed container for up to 3 days. Roast chicken up to 2 days ahead and reheat quickly in a 350°F oven for 5 minutes before serving.

Substitutions

Replace chicken with firm tofu or turkey breast for a different protein source. Swap lentils for chickpeas, cooked quinoa, or brown rice to vary texture and taste.