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Seared Chicken & French Lentils
with Arugula & Feta Salad
45 MIN
2 Servings
From the Test Kitchen
This recipe is equal parts elegant and hearty, thanks to a salad of French green lentils—a gourmet variety that retains its shape after being cooked. We're highlighting their delicate flavor with an aromatic spice blend and tossing them with a classic mustard vinaigrette. Along with crispy-skinned chicken and another, leafier salad (also dressed with the vinaigrette), these lentils are perfect for an early spring dinner.
Get Plans-
NutritionPER SERVING
-
Calories680 Cals (est.)
fresh
ingredients
Title
-
2 Boneless, Skin-On Chicken Breasts
- ½ cup French Green Lentils
- 3 cloves Garlic
- 3 Radishes
- 2 oz Arugula
- 1 Lemon
- 2 Tbsps Crumbled Feta Cheese
- 2 Tbsps Verjus Blanc
- 2 tsps Dijon Mustard
-
1 tsp Lentil Spice Blend (Ground Thyme, Ground Bay Leaf, Mustard Powder & Ground White Pepper)
- 1 Scallion
time-saving
tips & techniques
step-by-step
instructions
1
Cook the lentils:
Heat a medium pot of salted water to boiling on high. Using your fingers, inspect the lentils for any pebbles; discard the pebbles. Rinse the lentils and drain thoroughly. Once boiling, add the lentils to the pot of water and cook, uncovered, 24 to 26 minutes, or until tender. Drain thoroughly and return to the pot. Set aside in a warm place.
2
Prepare the ingredients:
While the lentils cook, wash and dry the fresh produce. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. Quarter and deseed the lemon. Peel and roughly chop the garlic. Cut off and discard the ends of the radishes; thinly slice into rounds.
4
Cook the aromatics:
While the lentils continue to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, spice blend and remaining white bottom of the scallion; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the verjus (be careful, as the verjus may splatter) and cook, stirring constantly, 30 seconds to 1 minute, or until the verjus has cooked off. Transfer to a bowl. Wipe out the pan.
5
Cook the chicken:
While the lentils continue to cook, pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin sides-down, and cook 5 to 6 minutes per side, or until browned and cooked through. Remove from heat.
6
Finish & plate your dish:
To the pot of cooked lentils, add the cooked aromatics and half the vinaigrette; stir to thoroughly combine. Season with salt and pepper to taste. To make the salad, in a large bowl, combine the radishes, arugula and cheese; season with salt and pepper. Add enough of the remaining vinaigrette to coat the salad (you may have extra vinaigrette). Gently toss to combine. Season with salt and pepper to taste. Divide the finished lentils and salad between 2 dishes. Top the lentils with the cooked chicken. Garnish the chicken with the green top of the scallion. Enjoy!
1
Cook the lentils:
Heat a medium pot of salted water to boiling on high. Using your fingers, inspect the lentils for any pebbles; discard the pebbles. Rinse the lentils and drain thoroughly. Once boiling, add the lentils to the pot of water and cook, uncovered, 24 to 26 minutes, or until tender. Drain thoroughly and return to the pot. Set aside in a warm place.
2
Prepare the ingredients:
While the lentils cook, wash and dry the fresh produce. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. Quarter and deseed the lemon. Peel and roughly chop the garlic. Cut off and discard the ends of the radishes; thinly slice into rounds.
4
Cook the aromatics:
While the lentils continue to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, spice blend and remaining white bottom of the scallion; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the verjus (be careful, as the verjus may splatter) and cook, stirring constantly, 30 seconds to 1 minute, or until the verjus has cooked off. Transfer to a bowl. Wipe out the pan.
5
Cook the chicken:
While the lentils continue to cook, pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin sides-down, and cook 5 to 6 minutes per side, or until browned and cooked through. Remove from heat.
6
Finish & plate your dish:
To the pot of cooked lentils, add the cooked aromatics and half the vinaigrette; stir to thoroughly combine. Season with salt and pepper to taste. To make the salad, in a large bowl, combine the radishes, arugula and cheese; season with salt and pepper. Add enough of the remaining vinaigrette to coat the salad (you may have extra vinaigrette). Gently toss to combine. Season with salt and pepper to taste. Divide the finished lentils and salad between 2 dishes. Top the lentils with the cooked chicken. Garnish the chicken with the green top of the scallion. Enjoy!
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