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Citrus Lentils and Chicken

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


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
  • 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


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.

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