A splash of fresh orange juice transforms lenils into a tangy, hearty base for tender pan-seared chicken breasts.
- 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 c. cooked lentils
- 3 tbsp. fresh-squeezed orange juice
- 1 tbsp. Dijon mustard
- 1/4 c. pine nuts
- 2 tbsp. chopped fresh parsley
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.