When it comes to weeknight cooking, I tend to have one of two very different approaches: maximum efficiency or maximum effort. On a maximum efficiency day, I eat out of a giant
mixing salad bowl that is usually layered with greens (arugula, kale, spinach), sweet potatoes or brown rice and some kind of quick and cheap protein (chickpeas, tuna, tempeh, etc). On a maximum effort day, I do things like make my own pizza crust from hand-ground almond flour or whip up 7 layer vegan mousakka. Usually on these days I usually end up snacking so much by the time dinner finally hits the table that I’m too full and tired to enjoy my meal, let alone clean up after myself.
This evening I tried my hand at some kind of middle ground, and the results were fairly tasty.
Masala Chicken, Green Beans and Lentils
- 2 large chicken breasts
- 1.5-2 tbsp garam masala
- 1 tsp salt
- coconut oil
- 1 lb bag of green beans
- 2 cloves fresh garlic
- 2 tbsp tamari
- 1.5 cups cooked lentils
For the chicken
- Preheat the oven to 425
- Heat coconut oil on a large frying pan on med-high heat.
- Massage chicken breasts with salt and garam masala.
- Add chicken to fry pan and cook about 4-5 minutes or until browned, then flip to the other side and repeat.
- Place browned chicken on a lined baking sheet and place into the hot oven. You can also use an oven-safe pan and place it directly into the oven.
- Bake for approximately 20 minutes or until cooked through but still tender.
- Allow to sit for a few minutes, then slice.
For the green beans and lentils
- Cook lentils according to package instructions (i usually use a bit over a 2:1 ratio)
- Melt coconut oil in a large pan or wok.
- Add green beans and garlic and stir fry for about 3-4 minutes.
- Add tamari and a small amount of water (1/4 cup max). Simmer and allow to reduce by half.
- Add cooked lentils to the mix and stir well to combine.
Serve sliced chicken on top of lentils and green beans. Serves 2-4.