Chicken with Warm Lentil and Arugula Salad



4 boneless skinless chicken breasts

Marinade:

1/4 cup extra virgin olive oil

1/4 cup freshly squeezed lemon juice

3 cloves of minced garlic

1 teaspoon Dijon mustard

½ teaspoon salt 

¼ teaspoon pepper


Warm Lentil Salad

1 cup rinsed green lentils

2 tablespoons extra virgin olive oil

2 tablespoons red wine vinegar

2 tsp Dijon mustard

1/4 cup finely diced red onion

1/4  cup fresh parsley, chopped

4 cups of arugula

1/2 teaspoon salt 

1/4 teaspoon pepper


Marinade:

Put all the marinade ingredients into a mason jar and shake well or whisk the ingredients together in a small bowl.  

Pat the chicken breasts dry with a paper towel and add them to a plastic sealable bag.  Pour the marinade over the pieces. Gently place the bag into the refrigerator for 20 minutes or up to an hour.

Place marinated chicken either on a grill or in a saute pan set to medium high heat. Cook the chicken on both sides for 5-7 minutes or until the chicken reaches an internal temperature of 165 degrees.


Warm lentil salad:

Bring 4 cups of water with 1/2 tsp of salt to a boil.  

Once the water is boiling, add lentils and simmer for 20-25 minutes stirring occasionally. Drain in a colander. Do not rinse!

In the bottom of a large bowl, add extra virgin olive oil, red wine vinegar, Dijon mustard, red onion, parsley, salt and pepper and whisk to combine.


Add drained warm lentils to the bowl. Top with arugula.  Toss all the ingredients in the bowl to combine. 

On each plate, place some warm lentil salad and top with chicken breasts. Serve.


Comments

Post a Comment

Popular posts from this blog

Lime Tilapia with Avocado and Citrus Salsa

Image
1 tablespoon lime juice 1 tablespoon honey 1 jalapeno, thinly sliced 1 orange, segmented 1 grapefruit, segmented 1 avocado, peeled, pitted and diced 4 tilapia fillets  ½ teaspoon salt ¼ teaspoon pepper 2 tablespoon extra virgin olive oil 2 green onions, thinly sliced for garnish In a bowl, combine lime juice, honey and jalapeno. Add orange and grapefruit segments, avocado and a pinch of salt.  Gently toss to combine.  Refrigerate while cooking tilapia. Heat a large skillet on medium high heat and add  extra virgin olive oil.  Evenly salt and pepper the fillets.  Cook for 4 minutes or until golden brown.  Flip and cook for another 2-3 minutes or until the fish is opaque.   Serve fish and top with salsa and sprinkle with green onions.
Read more

Easy Salmon Salad

 8 oz. cooked salmon, flaked 2 cups cucumber, sliced into half moons 2 cups cherry tomatoes, halved 3/4 cups red onions, chopped 1 avocado, peeled, pitted and chopped 4 cups mixed greens, chopped 2 tablespoons fresh parsley, chopped Dressing: 2 tablespoons fresh lemon juice 3 tablespoons extra virgin olive oil 1/4 teaspoon salt 1/8 teaspoon pepper In a large salad bowl, add salmon, cucumber, tomatoes, red onions and avocado.  Mix gently to combine. In a mason jar, add lemon juice, extra virgin olive oil, salt and pepper and shake to combine. Place a cup of the mixed greens on 4 plates.  Top with salmon mixture.  Drizzle dressing over the top.  Serve chilled.
Read more

Grilled Caprese Portobello Mushrooms

Image
 4 large portobello mushrooms, cleaned with gills removed Marinade: 3 tablespoons extra virgin olive oil 1 1/2 tablespoon balsamic vinegar 2 garlic cloves, grated 2 teaspoon fresh rosemary, finely chopped 1/2 teaspoon salt 1/4 teaspoon pepper Balsamic glaze for garnish Caprese Salad: 1 cup fresh mozzarella pearls or bocaccini's halved 1 cup cherry tomatoes, halved 3 tablespoons fresh basil, thinly sliced 1 teaspoon balsamic vinegar  In a large resealable bag or shallow dish, mix all the marinade ingredients. Add mushrooms and gently toss to coat.  Marinade for 10-15 minutes, Heat grill or grill pan over medium high heat. Make sure grates are cleaned and oiled so the mushrooms don't stick. In a medium bowl, mix the mozzarella, cherry tomatoes, 2 tablespoons of the basil and vinegar.  Season with salt and pepper. Mix to combine. Remove the mushrooms from the marinade and place on the grill stem side down.  Cook for 3-4 minutes. Flip the mushrooms and fill with the...
Read more