Citrus Lentils and Chicken

Готовим Meat Citrus Lentils and Chicken

A splash of fresh orange juice transforms lenils into a tangy, hearty base for tender pan-seared chicken breasts.

  1. Rub chicken with garlic powder, onion powder, and smoked paprika. Season to taste with salt and pepper.
  2. In skillet, heat 2 Tbsp. oil over medium heat. Add chicken; cook until no longer pink in centers, about 10 min. per side, turning. Transfer to cutting board; cool.
  3. Add remaining oil to skillet. When hot, add carrots and shallots; cook until tender, about 10 min., stirring. Add lentils.  
  4. Whisk juice with mustard; add to skillet with pine nuts and parsley. 
  5. Slice chicken; serve over lentils.

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1 1/2 lb. boneless, skinless chicken breast halves
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. smoked paprika
Salt and pepper
4 tbsp. olive oil
2 carrots diced
1 shallot diced
2 c. cooked lentils
3 tbsp. fresh-squeezed orange juice
1 tbsp. Dijon mustard
1/4 c. pine nuts
2 tbsp. chopped fresh parsley

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Easy
Serves
people
Method
Bake
Category
Meat
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