This feel-good bowl of freshness is going to polish up that healthy halo of yours with a veg and protein packed salad. A sprinkling of sumac, a drizzle of pomegranate molasses and root vegetables do the groundwork for tender chicken to shine.
Preheat oven to 200°C fan-forced. Peel carrots and slice diagonally into 1cm-thick slices. Halve beetroots. Remove stem from kale and discard. Roughly tear leaves into bite-sized pieces. Drain and rinse lentils.
Place carrot in a roasting dish and sprinkle with ½ the sumac. Drizzle with 20ml (1 tablespoon) olive oil and season with salt and pepper. Cover the dish tightly with foil and bake for 15 minutes or until carrot starts to soften.
Carefully remove tray from oven and discard foil. Add beetroot, lentils and chicken to tray and drizzle chicken with 2 teaspoons olive oil and season with salt and pepper. Return to oven and roast for a further 15–20 minutes or until chicken is golden and cooked through. While the chicken is cooking, continue with step 4.
Roughly chop parsley leaves. Place parsley, pomegranate molasses, remaining olive oil, remaining sumac and red wine vinegar in a bowl. Crumble in feta and season with salt and pepper. Stir to combine.
Remove chicken from tray and rest for a few minutes. Add kale to tray, return tray to oven and cook for a further 5 minutes or until softened.
Thinly slice chicken. Divide lentil salad between bowls and top with chicken. Drizzle over feta dressing to serve.