Chicken & Curried Honey Lentils Harvest Bowls скачать в хорошем качестве

Chicken & Curried Honey Lentils Harvest Bowls

Long gone are the days of main dishes and multiple sides all in one meal. It's far easier to simply serve everything all together and that's exactly what works with this lentil-centric harvest bowl that's perfect for the fall season! → PRINT the Recipe: https://www.wyseguide.com/chicken-cur... Watch more videos like this:    • Salad Recipes | Wyse Guide   Follow me! → Visit my website: https://www.wyseguide.com → Sign up for my newsletter: https://wyseguide.com/newsletter → Facebook: http://bit.ly/WyseGuideFB → Instagram: http://bit.ly/WyseGuideIG INGREDIENTS For the lentils: 1/2 cup chopped onion 1 tsp salt 1 1/2 tsp yellow curry powder 3/4 cup green lentils 2 cups water 1 1/2 tbsp honey For the vegetables: 1 medium (12 oz) celery root, cut into 1/2-inch pieces 12 oz Brussels sprouts, halved 1 medium beet, cut into 1/2-inch pieces 1 Delicata squash, cut into 1/2-inch slices 2 tbsp olive oil 1 1/2 tsp salt 1 tsp pepper For the chicken: 8 oz chicken breasts (approx. two breasts) 1 tbsp olive oil 1 tsp salt 1 1/2 tsp chipotle powder For the dressing: 1/3 cup tahini 2 tbsp lemon juice 1 clove garlic, minced 1/2 tsp salt 1/2 tsp pepper 2 tbsp water For the bowl: 8 oz lettuce 1/2 cup toasted pumpkin seeds 1/2 cup dried cranberries 4 oz goat cheese INSTRUCTIONS For the lentils: In a small saucepan, heat oil over medium heat. Add the onion and salt and sauté until softened, 4-6 minutes. Add the curry powder and stir for 30 seconds to heat. Add the lentils and water. Bring to a boil and reduce to a simmer. Cook until the lentils are tender and most of the liquid is absorbed, 18-22 minutes. Once cooked, remove from the heat and set aside until ready to assemble the bowls. For the vegetables: Preheat the oven to 425°F. Place all of the vegetables on two baking sheets, allowing adequate space to ensure they roast evenly. Drizzle with olive oil and mix them to coat evenly. Sprinkle with salt and pepper. Roast in the preheated oven until the vegetables are browned and tender, 20-25 minutes. Remove from oven and set aside. For the chicken: Preheat the oven to 425°F. Drizzle the chicken breasts with oil, and sprinkle with salt and chipotle powder. Roast in the preheated oven until the center registers 155°F. Remove from the oven and let it rest until the temperature reaches 160°F, 5-10 minutes. Slice and serve. For the dressing: In a small bowl, combine the tahini, lemon juice, garlic, salt, black pepper, and water. Whisk until smooth. Add more water as needed to make a smooth consistency. For the bowls: Add lettuce to each individual bowl. Top with the vegetables, chicken, dressing, pumpkin seeds, dried cranberries, and goat cheese. #fall #bowl #onepandinner From my farm to your home. 🏡 My name is Kaleb Wyse and here, you will find delicious recipes, videos from my farm, garden, and fun home projects. My knowledge has been earned from years of home cooks and farmers in my family. https://wyseguide.com A farm is much more than a house to live in; it’s a lifestyle. My passion for gardening and landscaping came from outdoor work with my mom in our expansive farm yard, my love for baking came from innumerable short walks to my grandma’s house to make cookies, and as a farmer, my dad taught me that we are the stewards of our land. So whether you live in a city center or have decided rural life is for you, I hope to inspire you with the projects and recipes I use in daily life. We can’t all live on a farm, but we all need farms in our lives. From the dirt in my vegetable garden to the flour in my kitchen, I’ll show you everything I love to do.