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Nutrition Facts

Instructions

• STEP 1

  Using a strainer, rinse lentils under cold water, then drain and transfer to a small saucepan; add water and salt. Cover and bring to a boil over high heat. Once boiling, remove lid, reduce heat to a simmer, and cook until tender, 15-20 minutes. Drain and set aside.

  • ½ cup brown lentils, dried
  • 2 cup water
  • ¼ tsp salt

• STEP 2

  Meanwhile, holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin cutlets. Season both sides with spices, then wrap each cutlet with two slices of prosciutto.

  • ¾ lb chicken breasts, boneless skinless
  • ½ tsp oregano, dried
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 4 slices prosciutto

• STEP 3

  Preheat a skillet over medium-high heat.

• STEP 4

  Once the skillet is hot, add oil and swirl to coat the bottom. Add cutlets and pan-fry until prosciutto is crisp and chicken is cooked through, 3-4 minutes per side. Transfer to a plate and loosely cover with aluminum foil. (Reserve skillet for later use.)

  • 2 tsp extra virgin olive oil

• STEP 5

  While the chicken is cooking, wash and dry the fresh produce.

  • 1 orange bell pepper
  • 1 medium zucchini squash
  • ½ small bunch Italian (flat-leaf) parsley

• STEP 6

  Using a clean cutting board, trim, seed, and small dice bell pepper. Place in a medium bowl.

• STEP 7

  Trim and small dice zucchini. Add to the bowl with the bell pepper.

• STEP 8

  Peel, halve, and small dice onion. Add to the bowl.

  • ½ medium red onion

• STEP 9

  Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl.

• STEP 10

  Return skillet to medium-high heat. Once the skillet is hot, add more oil and swirl to coat the bottom. Add veggies, parsley, and spices; cook, stirring occasionally, until veggies have softened, 4-5 minutes.

  • 2 tsp extra virgin olive oil
  • ½ tsp garlic powder
  • ¼ tsp salt
  • ⅛ tsp black pepper

• STEP 11

  Add drained lentils and vinegar to the skillet with the veggies, then stir to combine. Remove from heat.

  • 1 tbsp red wine vinegar

• STEP 12

  Slice chicken into thin strips.

• STEP 13

  To serve, divide warm lentil salad between plates or bowls and top with chicken. Enjoy!