Pan-seared Chicken with Olive Relish & Warm Lentil Salad
1/2 cup lentils
1/3 cup mixture of chopped kalamata and green olives
1/2 cup chopped celery, divided
3.5 tbsp lemon juice
2 tbsp chopped red onion
3 tsp fresh thyme (or 2 tsp dried)
2 tsp olive oil
1/2 cup chopped parsley
4 oz feta or goat cheese crumbles
8oz chicken breast
Place the lentils in 2 cups water and bring to a boil. After that, lower the heat and simmer until liquid is absorbed, about 20 - 30 minutes.
Combine the following for the relish: olives, half the celery, 1 tbsp lemon juice, half the thyme, 1 tsp olive oil, salt and pepper.
For the stuff that's going into the lentils, combine the remaining celery, lemon juice, thyme and olive oil, the red onion and parsley.
I like to add the goat cheese to the lentils once they're done, like so:
Mix that up!
Now we cover that with the lid and get to work on our chicken. Remember, it's warm lentil salad, not piping hot lentil salad. Which makes this recipe ideal for summer or, if you're in Tucson, an 80 degree day in goddamn NOVEMBER.
Ahem. Anyways, the chicken! I used 5 tenderloins, two for me and three for Todd.
After several minutes in a hot skillet and olive oil, out they come!
Cut up your chicken any old way you like, and it's time to plate up. I like using my shallow bowls for this dish. Put the lentil salad in, then the chicken, and top with the olives. Presto!