Spiced Chicken Breasts With Lentil and Radicchio Salad

chicken-breasts-lentil-radicchio-salad
Photo by Con Poulos
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 970 calories
    • Fat 50 g
    • Sat Fat 12 g
    • Cholesterol 235 mg
    • Sodium 840 mg
    • Protein 90 g
    • Carbohydrate 37 g
    • Sugar 6 g
    • Fiber 16 g
    • Iron 7 mg
    • Calcium 101 mg

Heat oven to 450° F. Heat 2 tablespoons of the oil in a large ovenproof skillet over medium-high heat. Season the chicken with the coriander and ¾ teaspoon each salt and pepper. Cook, skin-side down, until the skin is golden brown and crisp, 6 to 8 minutes. Flip the chicken and transfer the pan to oven. Cook until an instant-read thermometer inserted in the center of the thickest breast (avoiding bone) registers 165° F, 22 to 25 minutes.

Meanwhile, cook the lentils according to the package directions; drain and cool slightly. Toss in a large bowl with the radicchio, clementine slices, cilantro, 1 tablespoon of the olive oil, and ¼ teaspoon each salt and pepper.

Whisk the yogurt, tahini, clementine juice, the remaining tablespoon of olive oil, and ¼ teaspoon each salt and pepper in a small bowl.

Ingredients

  1. Check ¼ cup olive oil
  2. Check 4 bone-in, skin-on chicken breast halves (about 2½ pounds)
  3. Check 1 teaspoon ground coriander
  4. Check Kosher salt and black pepper
  5. Check 1 cup dried green lentils
  6. Check ½ small head radicchio, thinly sliced (about 2 cups)
  7. Check 2 clementines, peeled and sliced crosswise, plus 3 tablespoons juice
  8. Check ¼ cup fresh cilantro leaves, plus more for serving
  9. Check 2 tablespoons plain yogurt
  10. Check 1 tablespoon tahini

Directions

  1. Heat oven to 450° F. Heat 2 tablespoons of the oil in a large ovenproof skillet over medium-high heat. Season the chicken with the coriander and ¾ teaspoon each salt and pepper. Cook, skin-side down, until the skin is golden brown and crisp, 6 to 8 minutes. Flip the chicken and transfer the pan to oven. Cook until an instant-read thermometer inserted in the center of the thickest breast (avoiding bone) registers 165° F, 22 to 25 minutes.
  2. Meanwhile, cook the lentils according to the package directions; drain and cool slightly. Toss in a large bowl with the radicchio, clementine slices, cilantro, 1 tablespoon of the olive oil, and ¼ teaspoon each salt and pepper.
  3. Whisk the yogurt, tahini, clementine juice, the remaining tablespoon of olive oil, and ¼ teaspoon each salt and pepper in a small bowl.
  4. Serve the chicken and salad drizzled with the dressing and topped with additional cilantro.