Chicken Lentil-Radicchio and Arugula Salad!

I was gifted Lindsay Maitland Hunt’s Healthyish cookbook from a friend that knows I am ALWAYS in search for simple, flavorful, and healthy recipes. The coriander-rubbed chicken breasts with lentil-radicchio salad caught my eye. However, I did add my own flair to the dish! I added arugula and eliminated feta cheese (I’m dairy-free). This delicious meal aids to weight loss and is not only packed with lean protein and antioxidants but is soaring with flavor. It’s a fun, easy, and tasty dinner dish that will impress your guests and have them coming back for more! 

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 teaspoons ground coriander (spice)
  • Kosher salt and freshly ground black pepper
  • 1 cup french green lentils (puy lentils)
  • 1/4 cup water
  • 1 medium head radicchio, halved crosswise and sliced 1/2 inch thick
  • Fresh arugula leaves (I added)
  • 2 persian cucumbers, thinly sliced
  • 1/4 cup chopped fresh parsley leaves, plus more for serving
  • 2 lemons sliced
  • 1/3 cup creamy Tahini dressing
  • Optional feta cheese

How To Make It:

  1. Preheat your oven to 375 fahrenheit.
  2. In a 9 by 13 inch baking dish, toss the chicken breasts with the olive oil, coriander, 2 teaspoons salt, and 1 teaspoon pepper. REALLY mix it around! Set aside to marinate while the oven heats.
  3. Meanwhile, bring a medium pot of water to a boil. Add the lentils and salt the water. Reduce to a simmer, cover, and cook until lentils are just tender, 16 to 20 minutes. Drain, rinse, and let cool to room temperature. 
  4. When the oven is hot, add a small layer of water to the baking dish (by adding a bit of water, the chicken will stay moist and not dry.) Cover with foil, and bake the chicken for 25 to 30 minutes
  5. Let the chicken rest for 5 minutes to absorb any juices. 
  6. Toss the cooled lentils with the radicchio, arugula (I added), cucumbers, feta (optional), and parsley. 
  7. Squeeze lemon all over for flavor.
  8. Add 1/4 cup of Tahini dressing.
  9. Season to taste! (black pepper or salt)
  10. Slice the chicken and serve over the salad, sprinkled with extra parsley leaves, and drizzled with the remaining dressing. 

Leave a comment and let me know what you think! 🙂

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