Pan method — keeps the chicken juicy, the lentils flavorful, and brings back that freshly grilled aroma.
Citrus & Herbs Marinated Grilled Chicken with Lentil Moros and Grilled Onion Rings and Asparagus
Meal credits 1
Keto & Paleo Option Available
Juicy grilled chicken marinated in citrus and fresh herbs, served with protein-rich lentil moros, smoky grilled onion rings, and tender asparagus. A bright, balanced dish bursting with clean island flavor.
Ingredients
Organic chicken thighs, herbs, lime juice, orange juice, sea salt, pepper, brown rice, garlic minced, asparagus, organic olive oil, brown rice, lentils, white onions, red onions, white vinegar, cilantro & jalapeños.
| Nutrient | Unit | Value | Keto / Paleo |
|---|---|---|---|
| Calories | kcal | 651 | 440 |
| Fat | Grams | 28 | 21 |
| Carb | Grams | 46 | 24 |
| Protein | Grams | 51 | 45 |
Heating Instructions
Squeeze a little lemon over the chicken before serving to brighten the citrus marinade. Garnish with chopped herbs or a drizzle of olive oil for a clean, elevated finish.
Heat 2½–3½ minutes on medium-high, covered or vented. Stir lentil moros halfway for even heating. Let rest 30 seconds before serving.
Preheat to 370°F. Heat chicken, lentils, onions, and asparagus 5–6 minutes, flipping once for even warmth.
Preheat to 375°F. Place chicken, lentil moros, onions, and asparagus in an oven-safe dish, cover with foil, heat 12–14 minutes, uncover last 2 minutes for a light char.
Heat 1 tsp olive oil in a pan on medium. Add chicken, lentils, onions, and asparagus, sauté 3–4 minutes, stirring gently until hot and aromatic.