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 fresh lime
- 1/2 each fresh lemon
- 1 Tbsp honey
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/4 cup Italian parsley chopped
- 4 oz english cucumbers cubed
- 1 each avocado cubed
- 3 cup arugula
- 4 Tbsp dried cranberries
- 4 Tbsp red onion julienned
- 4 Tbsp Cashews unsalted
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Instructions
- Separately rinse the rice and lentils well in cold water.Preheat oven to 350°FIn 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
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