Ingredients:

  • 1 cup (200g) dry green or brown lentils, rinsed
  • 2 cups (480ml) chicken broth or water, for boiling lentils
  • 1 pound (450g) boneless, skinless chicken breasts
  • 2 tablespoons (30ml) olive oil, divided
  • 1 teaspoon (5g) salt, divided
  • ½ teaspoon (2g) black pepper
  • 1 bell pepper, diced (any color)
  • 1 medium cucumber, diced
  • ½ red onion, finely chopped
  • 2 cups (60g) mixed greens or arugula
  • 3 tablespoons (45ml) olive oil for vinaigrette
  • 2 tablespoons (30ml) red wine vinegar
  • 1 teaspoon (5g) Dijon mustard
  • 1 teaspoon (5g) honey (optional)
  • Salt and pepper to taste

Instructions:

  1. In a medium pot, combine lentils and chicken broth (or water). Bring to a boil, then reduce to a simmer; cook until tender (15-20 minutes). Drain and set aside.
  2. Season chicken breasts with 1 tablespoon olive oil, salt, and pepper. In a skillet, heat remaining olive oil over medium-high heat. Sauté chicken for 6-7 minutes on each side or until golden brown and internal temperature reaches 165°F (75°C). Remove from skillet, slice, and set aside.
  3. In a large mixing bowl, combine diced bell pepper, cucumber, red onion, and mixed greens.
  4. In a small bowl, whisk together olive oil, vinegar, mustard, honey, salt, and pepper.
  5. Add cooked lentils and sliced chicken to the bowl with the vegetables. Drizzle with vinaigrette and toss to combine.