Recipe of the Week
Rosemary Herb-Roasted Chicken Thighs with Lentils, Spinach & Pumpkin Seeds
Serves 4 · About 40 minutes
Why it’s on the menu: Iron and zinc from lentils, spinach, and pumpkin seeds, plus protein from chicken, give hair the raw materials it needs — an anti-inflammatory plate that supports regrowth from within.
Anti-Inflammatory Ingredients: rosemary, garlic, turmeric, cumin, black pepper; iron- and zinc-rich lentils, spinach, and pumpkin seeds with protein-rich chicken.
Ingredients
- 4 organic bone-in chicken thighs
- 2 tbsp extra-virgin olive oil (divided)
- 1 tbsp fresh rosemary, chopped
- 4 garlic cloves, minced (divided)
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp black pepper
- 1 cup dried green or brown lentils, rinsed
- 3 cups low-sodium chicken broth
- 4 cups fresh spinach
- 3 tbsp pumpkin seeds
- Juice of ½ lemon
- Sea salt, to taste
Method
- Rub the chicken with 1 tbsp olive oil, the rosemary, half the garlic, turmeric, cumin, and black pepper. Roast at 400°F for 30–35 minutes until cooked through (165°F).
- Meanwhile, simmer the lentils in the broth with the remaining garlic 20–25 minutes until tender; drain any excess.
- Stir the spinach into the warm lentils until wilted; season with sea salt and lemon.
- Spoon the lentils onto plates, top with a chicken thigh, and scatter with pumpkin seeds.
Low-carb swap: Serve the chicken and spinach over cauliflower rice instead of lentils, keeping the pumpkin seeds for zinc.
