This summery dish pairs juicy, zesty grilled chicken with a crisp, herb-packed lentil salad that’s bursting with seasonal veggies. Bright lemon, fresh herbs, and a splash of vinaigrette keep things light and vibrant—perfect for a warm Minnesota evening. The combination of hearty lentils and lean chicken provides a satisfying, protein-rich meal, while tomatoes and cucumber add crunch and color. A finishing drizzle of lemon and olive oil brings everything together, making this an easy, healthy, and endlessly adaptable summer staple.
Ingredients
Instructions
Pat chicken breasts dry. Season both sides with 1/2 tsp salt, pepper, and lemon zest. Drizzle with 1 tbsp olive oil. Let sit 10 minutes while prepping salad.
In a bowl, whisk together the juice of half the lemon, Dijon mustard, honey, and minced garlic. Slowly whisk in remaining 1 tbsp olive oil to create a bright vinaigrette. Taste and adjust salt and acidity as desired.
In a large bowl, toss cooked lentils with cherry tomatoes, cucumber, red onion, parsley, and mint. Add vinaigrette and toss gently. Taste and adjust seasoning. Set aside at room temperature.
Heat a grill pan or skillet over medium-high. Grill chicken 5-6 minutes per side, or until golden with nice grill marks and cooked through (internal temp 165°F). Rest 5 minutes, then slice.
Serve sliced lemon-herb chicken over a bed of lentil salad. Drizzle with any remaining lemon juice and garnish with extra herbs if desired.