Tender roasted chicken, red lentils and tahini dressing with cashews and vegetables
Course Main Course
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Servings 4(click to scale)
Calories 690kcal
Ingredients
1cupred lentilsDry
3cupwater
3/4cupbrown ricedry
4 1/2cupwater
2each boneless skinless chicken breast
1/4tspkosher salt
1/4tsp ground black pepper
1tspsmoked paprika
1tspfresh thymechopped
1tsp canola oil
1Tbspfresh mint
1/4cupextra virgin olive oil
1Tbsp tahini paste1
1eachfresh lime
1/2eachfresh lemon
1Tbsphoney
1/4tspkosher salt
1/4tsp ground black pepper
1/4cupItalian parsleychopped
4ozenglish cucumberscubed
1each avocadocubed
3cuparugula
4Tbspdried cranberries
4Tbspred onionjulienned
4TbspCashewsunsalted
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.