Summery Lemon-Herb Chicken with Lentil Salad
Summery Lemon-Herb Chicken with Lentil Salad
TE
TenderMelon9734
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve sliced lemon-herb chicken over a bed of lentil salad. Drizzle with any remaining lemon juice and garnish with extra herbs if desired.