• Skip to primary navigation
  • Skip to main content
  • Skip to footer
  • Home
  • Recipes
    • Meal Plans
  • Wellness
  • Sustainability
  • Teaching Kitchen
  • News
  • Meet The Team
  • Ask our Chefs & RDs

we eat. live. do. well logo

  • Instagram
  • LinkedIn

April 11, 2022 <600 mg sodium/serving

Crimson Lentil, Roasted Chicken & Arugula Grain Bowl with Tahini Dressing

Print Recipe Pin Recipe Save Recipe Go to My Collections
Prep Time: 15 minutes minutes
Cook Time: 40 minutes minutes
Course: Main Course
Servings: 4 (click to scale)

Ingredients

  • 1 cup red lentils Dry
  • 3 cup water
  • 3/4 cup brown rice dry
  • 4 1/2 cup water
  • 2 each boneless skinless chicken breast
  • 1/4 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1 tsp smoked paprika
  • 1 tsp fresh thyme chopped
  • 1 tsp canola oil
  • 1 Tbsp fresh mint
  • 1/4 cup extra virgin olive oil
  • 1 Tbsp tahini paste 1
  • 1 each lime
  • 1/2 each lemon
  • 1 Tbsp honey
  • 1/4 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1/4 cup fresh Italian parsley chopped
  • 4 oz English cucumbers cubed
  • 1 each avocados cubed
  • 3 cup arugula
  • 4 Tbsp dried cranberries
  • 4 Tbsp red onion julienned
  • 4 Tbsp whole cashews unsalted
Get Recipe Ingredients

Click the button to go to Instacart where we have prepared a cart with all the ingredients you’ll need! As a bonus, we will receive a small portion of any sales to support our mission of wellness and sustainability.

Instructions

  • Separately rinse the rice and lentils well in cold water.
    Preheat oven to 350°F
    In a medium saucepot add first listed amount of water and rice. Bring to a boil, reduce to a simmer and cover. Cook for 35-40 minutes until tender and water is absorbed. Remove from heat and let rest for a few minutes. Fluff with fork, cool and reserve. In a medium saucepot and lentils and second listed amount of water. Bring to a boil and reduce to a simmer. These will only take 5-6 minutes. When tender, remove from heat and rapidly cool down. Reserve.
  • Add salt, pepper, paprika thyme and oil in a bowl and make a paste. Add chicken and mix well. Heat a non-stick skillet over medium high heat and sear chicken 1-2 minutes on each side. Get some good color. Place in oven and cook 6-8 minutes until 165°F internal temp. Let rest and chill rapidly. Flake chicken and reserve.
  • In a small food processor, add parsley and mint and pulse until broken down. Add remaining ingredients except oil. Process ingredients until smooth. With processor on, add oil in a slow steady stream until all is incorporated. Place in serving container and reserve.
  • You can build however you want, the picture has all of the ingredients going around the inside of the bowl with dressing on the side.
    Serve immediately.

Chef Tips

Recipe provided by Chef Jet Tila. 

Nutrition

Calories: 690kcal | Carbohydrates: 82g | Protein: 30g | Fat: 31g | Saturated Fat: 5g | Sodium: 340mg | Fiber: 12g
Tried this recipe?Mention @We.Eat.Live.Do.Well or tag #WeEatLiveDoWell!
Share This

Categories: <600 mg sodium/serving

Previous Post: « Mushroom Carbonara with Cashew Cream Sauce
Next Post: Thai Street Style Chicken Fried “Farro” »
5 from 1 vote (1 rating without comment)

Footer

                                                                                                                                                                                                                                     
         
  • Recipes
  •  
  • Wellness
  •  
  • Sustainability
  •  
  • News
  •  
  • Meet The Team
  •  
  • Ask our Chefs & RDs
  •  
  • Contact Us
  •   
  • Terms of Use
  •   
  • Privacy Policy
  •  
  • Privacy Request
  •  
  • Code of Business Conduct
  •  

Copyright © 2025 we eat. live. do. well. Compass Group. All Rights Reserved.

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.