The "secret" ingredients in this recipe are cumin and dried chili peppers. This is a variation of a recipe from the Eat Clean Diet Cookbook. I served it with a side of roasted vegetables--you can use whatever is on hand, but I chopped up a couple of carrots; one sweet potato, a head of broccoli, and 1/2 an onion; place all vegetables in a roasting pan and toss with a couple of tbsps of olive oil, some chopped garlic, salt & pepper and roast beside the chicken at 400F for about 30 minutes. This recipe makes 4 servings.
Ingredients for lentils:
1 can (19 oz) lentils
2 tbsp olive oil
1 clove chopped garlic
1/2 onion, chopped
1 tsp ground cumin
2 cap fulls red wine vinegar
1 tsp dried red chili peppers
1/4 tsp sea salt
1/2 tsp fresh coarsely ground black pepper
Ingredients for chicken:
4 skinless, boneless chicken breasts
4 tbsps olive oil
salt & pepper to taste
1 tsp chili peppers
2 tsps cumin
1. Combine oil, salt, pepper, chili peppers and cumin in a bowl. Add chicken and marinate, covered in refrigerator for 2-3 hours.
2. Rinse lentils well under cold water in colander. Place in a medium sized bowl. In a small bowl, combine oil, cumin, chili peppers, vinegar, salt & pepper. Pour over the lentils and toss gently. In the meantime, saute onions in olive oil until carmelized, about 5 mintues. Add chopped garlic and saute another 1 minute. Toss onions and garlic into lentil mixture. Cover and keep at room temperature.
3. Place marinated chicken and an oiled roasting pan. Roast in a 400F oven for 30 minutes.
4. Spoon lentils onto a plate; place the chicken on top. Spoon roasted vegetables on the side.
