Prosciutto Wrapped Chicken with Lentils

Chicken thighs are spread with red pesto, wrapped in prosciutto, and baked until the exterior is crispy and the inside is juicy. They are served over warm lentils tossed with sun-dried tomatoes and apple cider vinegar. This dish has a lot of flavors going on, but the preparation is straightforward and mostly hands-off while the chicken is in the oven.

46 Grams of Protein Per Serving

This is the highest protein recipe in the entire collection. Between the chicken thighs, prosciutto, and lentils, each serving delivers 46g of protein along with 41g of carbohydrates from the lentils. For runners in a heavy training block or anyone focused on muscle recovery, this meal checks every box. The lentils also contribute iron and fiber, two nutrients that many endurance athletes need more of.

Simple But Impressive

The prosciutto wrapping technique looks and tastes impressive, but it is actually one of the easiest things to execute. Just lay a slice flat, place the pesto-coated chicken on top, and roll. The prosciutto sticks to itself during baking and turns beautifully crispy in the oven. Make sure you use skinless thighs so the prosciutto can make direct contact with the meat and get properly crisp.

This is a great dinner to make on a Sunday when you have a bit more time, then portion the leftovers for weekday lunches. The chicken and lentils store well together in the fridge for up to three days.