Fresh Tomato, Lentil, and Chicken Bake

Lentils, fresh tomatoes, chicken, and avocado are layered with olives and oregano in this one-dish bake that makes a perfect dinner for 2.

• Preparation Time: 35 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 5 mins
• Calories: 746 Calories

Ingredients

• ¼ cup boiling water
• 2 tablespoons coconut oil
• ¾ teaspoon salt, divided
• ¾ teaspoon ground black pepper, divided
• 1 avocado - peeled, pitted, and cubed
• 1 ½ teaspoons ground turmeric, 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 cooked chicken breast, cubed
• 10 Kalamata olives, pitted and quartered
• 1 teaspoon macadamia nut oil

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

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.

Step 3

Bake in the preheated oven until lentils are warmed through, about 10 minutes.

Step 4

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.

Step 5

Continue baking until tomatoes soften, about 10 minutes.

Step 6

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.

Step 7

Return to the oven and bake until flavors combine, about 10 minutes more.