Chicken Breast with Brussels Sprout Lentil Salad and Yogurt Cilantro Dressing
- Total time
- 65 min
Ingredients
- 1 chicken breast, boneless and skinless (see note, below)
- 1 tablespoon extra-virgin olive oil
- Your favorite salt blend
- 2 tablespoons extra virgin olive oil
- 1/4 pound Brussels sprouts, root end removed, cut into thin slices lengthwise
- 1/4 teaspoon ginger, freshly grated
- 1 shallot, small dice
- 1/4 teaspoon cumin, ground
- 1/8 teaspoon smoky paprika
- 1/2 cup lentils, cooked
- 1 tablespoon pitted green olives, quartered
- 1/4 teaspoon lemon zest
- 1/2 teaspoon mint, rough chopped
- Salt and pepper to taste
- 1/4 cup fat free Greek-style yogurt
- 1/8 teaspoon ground cumin
- Pinch smoky paprika
- 1 tablespoon cilantro, rough chopped
- Lemon juice to taste
- Salt and pepper to taste
Steps
- 1
Lay the chicken breast between two pieces of plastic wrap. Using a meat mallet, pound the breast until it’s a uniform thickness.
- 2
Heat a sauté pan over medium-high heat and add the olive oil.
- 3
Season the chicken breast with your favorite salt blend to taste. Lay the chicken in the pan, presentation side down.
- 4
Cook the first side until it’s golden brown, 4 to 5 minutes. Flip and continue to cook an additional 2 to 3 minutes. The chicken should be cooked through at this point but check with a meat thermometer that is 165 degrees. Allow the chicken to rest for 5 minutes before serving.
- 5
Heat a sauté pan over medium heat and add the olive oil. Gently sauté the Brussels sprouts until lightly caramelized, 6 to 7 minutes.
- 6
Add the ginger, shallot, cumin and smoky paprika to the vegetables, and gently sauté until aromatic, about 1 minute. Add a splash of water to deglaze the pan.
- 7
Stir in the precooked lentils and olives. Toss in the lemon zest and mint, and season with salt and pepper to taste.
- 8
Mix together all the ingredients.
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