Dinner Recipes
Citrus Lentils and Chicken
A splash of fresh orange juice transforms lenils into a tangy, hearty base for tender pan-seared chicken breasts.
Yields
6 - 6 serving
Total Time
Prep Time
Cook Time
Ingredients
- 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
- diced
- 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
Instructions
Rub chicken with garlic powder, onion powder, and smoked paprika. Season to taste with salt and pepper.
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.
Add remaining oil to skillet. When hot, add carrots and shallots; cook until tender, about 10 min., stirring. Add lentils.
Whisk juice with mustard; add to skillet with pine nuts and parsley.
Slice chicken; serve over lentils.
This Mouth-Watering Butternut Squash & Egg Recipe Is Perfect for Cozy Winter Mornings
Don’t Throw Out Bruised Apples! Make Mouthwatering Apple Butter Instead (No Peeling Needed)
Flank Steak with Peppers, Onions, and Tomatoes
Off the Record Martini
Tangy-Sweet Apple Slaw
Roasted Butternut Squash with Cinnamon Butter and Shallots
Chicken-Stuffed Sweet Potatoes
Cheesy Sweet Potato “Pizza”
Grilled Chicken Thighs with Sweet Potato Mash and Green Beans
Keto Herbed Biscuits
