Already have an account?
Get back to the

Citrus Lentils and Chicken

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

BOGO Never Felt So Good
Whether you're looking to sleep better, have less anxiety, get pain relief or simply unwind the mind, these award-winning CBD Gummies from Sky Wellness do just the trick! Available in a variety of flavors, don't miss this special BOGO offer. Learn more at


6 - 6 serving

Total Time

Prep Time

Cook Time


  • 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


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.

Keep scrolling, there's more!
Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.