Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
  • 4 Ratings

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Credit: Con Poulos

Recipe Summary

total:
50 mins
hands-on:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Serve the chicken and salad drizzled with the dressing and topped with additional cilantro.

Nutrition Facts

970 calories; fat 50g; saturated fat 12g; cholesterol 235mg; sodium 840mg; protein 90g; carbohydrates 37g; sugars 6g; fiber 16g; iron 7mg; calcium 101mg.
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