Grilled Chicken with Lentil Salad and Roasted Peppers

Ingredients

• Grilled chicken breast 6 oz
• Cooked lentils 1 cup
• Roasted red and yellow peppers 1 cup
• Olive oil 1 tbsp
• Lemon juice 1 tbsp

Method

1. Prepare the chicken breast. If your chicken breast is raw, start by seasoning it lightly with salt and pepper. Preheat your grill or grill pan on medium-high heat. Once hot, place the chicken breast on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the juices run clear. Remove from grill and let it rest for 5 minutes before slicing.
   Tip: Resting the chicken after grilling allows the juices to redistribute, making it juicier.
2. Prepare the lentil salad base. If you don’t have cooked lentils ready, rinse ½ cup of dry lentils and cook them in boiling water for about 20 minutes until tender but not mushy. Drain and let cool. For this recipe, use 1 cup of cooked lentils. Place the lentils in a mixing bowl.
   Tip: You can cook lentils in advance and store them in the fridge for up to 3 days.
3. Add roasted peppers and dressing. Add 1 cup of roasted red and yellow peppers to the lentils. Drizzle 1 tablespoon of olive oil and 1 tablespoon of freshly squeezed lemon juice over the mixture. Toss gently to combine all ingredients evenly.
   Tip: Use high-quality extra virgin olive oil for the best flavor.
4. Assemble the dish. Slice the rested grilled chicken breast into strips or bite-sized pieces. Arrange the lentil and roasted pepper salad on a plate and place the sliced chicken on top or alongside. Optionally, garnish with fresh herbs like parsley or cilantro if you have any on hand.
   Tip: Serve immediately while the chicken is warm for the best taste.

Pro tips

• To speed up cooking, use pre-cooked lentils from the store.
• Roast your own peppers by placing them under a broiler or on an open flame until the skin chars, then peel off the skin for a smoky flavor.