Chicken Thighs with Lemon Dressing and Lentil Salad Recipe

When it comes to dinner, I’m always looking for healthy easy-to-prepare recipes, especially ones that utilize chicken. I purchase a lot of chicken since it’s inexpensive (compared to other meats) and you can find it in a variety of different cuts. When it goes on sale, I like to stock-up!

Today’s guest post recipe is courtesy of: Pangea Nutrition who recently announced its new Modern Mediterranean Diet Program, where people can sign up to receive a month of groceries and recipes to set them on a path to eating the way people in the Mediterranean have eaten for centuries (which clinical trials have shown to prevent various health issues and promote longevity).

Reader’s Discount: Pangea would like to offer you an additional 10% off a month of the program, with the code MDM17 through mid-June.

Chicken Thighs with Lemon Dressing and Lentil Salad Recipe
* Makes 2 Servings

1 lb. chicken thighs
1/4 cup lentils
1 red bell pepper
1 red onion
1 zucchini
4 tablespoons extra virgin olive oil
2 tsp honey
1 tablespoon lemon juice
1/4 cup flour
12 cherry tomatoes (1/2 pint)
1 oz sliced black olives

Place 1/4 cup lentils in a small pot with 3/4 cup of water. Bring to a boil, and then reduce to simmer for 18-20 minutes. Then remove from heat and set aside. Chop the zucchini, red onion and red bell pepper into small, bite sized pieces. Heat 1 tablespoon extra virgin olive oil in a large pan on high heat. Add the chopped vegetables and toss for 1-2 minutes. Remove from heat and set aside.

For the vinaigrette: In a bowl, mix 2 tsp honey, 1 tablespoon lemon juice and 3 tablespoons extra virgin olive oil.

In a medium pan, heat 2 tablespoons of extra virgin olive oil on medium-high heat. Coat the chicken in flour, and shake to remove excess. Then cook in pan for 4-5 minutes on each side, or until golden brown. Then add half of the vinaigrette, and cook for approximately 6-8 minutes, until the chicken is cooked through.

Mix the lentils with cooked vegetables and 1 oz sliced black olives. Add remaining vinaigrette and mix well. Serve with cooked chicken.

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