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IT TOOK A gym membership to finally get Ivan Barros out of the kitchen.
After years of grinding his way up in the restaurant industry, Ivan and his wife Caroline opened Magie Wine Bar in early 2024. Long hours and stress fueled his fitness excuses until Ivan and his wife joined a gym that many of their restaurant friends belonged to.
“There’s something about knowing we’re all in this together that makes me want to keep showing up,” Ivan says. That accountability has pushed fitness to the foreground. Ivan trains four to five days a week and crushed his first Hyrox in 2026, all while opening another restaurant, the tapas-centric Bar Fideo, last year.
Off shift, Ivan fuels up with lean protein, and nutrient-dense carbs, like this chicken and lentils feast.
Grilled Chicken & Lentil Salad with Lemon Herb Yogurt
“THIS RECIPE HAS some chef finesse to it, but you don’t have to be a chef to reproduce it at home,” says Ivan. Plus, versatility: “You can season the lentils differently, swap the vegetables out regularly, and even switch up the protein.”
Yields: 2 servings
Prep Time: 15 minutes
Process Time: 15 minutes
Total Time: 30 minutes
Calories per Serving: 660
Ingredients
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3/4 c. 2% plain Greek yogurt
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1 small garlic clove, finely grated
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1 c. green lentils, cooked according to package directions
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3/4 lb. grilled chicken breast, sliced
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1 1/2 c. broccoli florets, blanched or lightly roasted
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1/2 c. small-diced cucumber
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1/4 c. finely diced red onion, rinsed
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1 tbsp. fresh dill, chopped
Directions
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In a small bowl, whisk the yogurt, lemon juice, olive oil, Dijon, honey, and garlic till smooth. Season to taste with salt and pepper.
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In 2 serving bowls, divide the lentils, broccoli, cucumber, and red onion. Toss each with ½ the dressing, fold in the parsley and dill, and season to taste. Top with the chicken, divided.
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