High-Protein Chicken and Lentils with Creamy Burrata

1.In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery, and sauté until the vegetables are softened, about 5-7 minutes.

2.Add the minced garlic, cumin, smoked paprika, and thyme to the pot, stirring for about 1 minute until fragrant.

3.Add the rinsed lentils and chicken broth to the pot. Bring to a boil, then reduce the heat to low and simmer for about 20 minutes, or until the lentils are tender.

4.While the lentils are cooking, season the chicken breasts with salt and pepper. In a separate skillet, heat a little olive oil over medium-high heat and cook the chicken for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove from heat and let rest for a few minutes before slicing.

5.Once the lentils are cooked, stir in the halved cherry tomatoes and season with additional salt and pepper to taste. Allow to simmer for another 5 minutes to warm the tomatoes through.

6.To serve, place a generous scoop of the lentil mixture on a plate, top with sliced chicken, and add a ball of burrata cheese on the side. Garnish with fresh parsley.