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!
- 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:
- Preheat your oven to 375 fahrenheit.
- 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.
- 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.
- 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.
- Let the chicken rest for 5 minutes to absorb any juices.
- Toss the cooled lentils with the radicchio, arugula (I added), cucumbers, feta (optional), and parsley.
- Squeeze lemon all over for flavor.
- Add 1/4 cup of Tahini dressing.
- Season to taste! (black pepper or salt)
- 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! 🙂