Broiled Rosemary Chicken Over Pureed Lentils
Over a year ago
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Ingredients
- 3 boneless chicken breasts with skin
- 15 oz lentils drained
- 1 bunch Swiss chard
- 1 medium chopped onion
- 3 cloves chopped garlic
- ½ cup sliced crimini mushrooms
- 3 tbsp vegetable or chicken stock
- ½ tsp dried thyme
- ½ tsp dried sage
- ½ cup walnuts
- 4 tbsp fresh lemon juice
- 2 tsp dried rosemary
- 2 cloves pressed garlic
- 3 tbsp olive oil
- to taste salt and pepper
Accompaniment
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Description
This is a complete meal that is highly nutritious and delicious.It is a great meal to prepare when you have company and want to make something special
Method
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1
Preheat broiler to low and place baking pan big enough to hold chicken under heat in middle of oven. Do not use glass or pyrex for this. Season chicken breasts with a little salt and pepper. When pan is hot place chicken breasts in hot pan and return to middle rack under broiler. Broil for just about 15-20 minutes.
While chicken is broiling, bring pot of water large enough to cook the chard to a boil.
Chop chard.
Chop onion, garlic, mushrooms and herbs. Healthy Sauté in medium sauté pan over medium low heat for just about 5 minutes, stirring frequently. Add drained canned lentils, walnuts and 3 TBS stock and heat through. Puree in blender or food processor with salt and pepper to taste. You will have to scrape sides of blender with a rubber spatula a few times.
When water has come to a boil, add chard and boil for 3 minutes.
Drain chard and toss with 2 TBS olive oil and 1 TBS lemon juice and salt and pepper to taste.
Place 3 TBS lemon juice, pressed garlic, chopped rosemary, salt and pepper in small sauté pan and heat on stove for a minute. Turn off heat and whisk in 1 TBS olive oil. Remove skin from chicken, slice, into thirds, and serve with pureed lentils and chard. Drizzle rosemary lemon broth over chicken and lentils. Serve.
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