Lentil and Spinach Salad with Spiced Chicken

Name: Lentil and Spinach Salad with Spiced Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 to 6 servings
Cuisine: Middle Eastern
Ingredients: 1.5 lb boneless skinless chicken breasts; 1 tsp ground cumin; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 tbsp avocado oil; 0.25 cup extra-virgin olive oil; 2 tbsp red wine vinegar; 1 tbsp Dijon mustard; 1 tsp grated lemon zest; 1 tbsp lemon juice; 1 tsp ground sumac; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 (15.5-oz) can green or brown lentils, drained and rinsed; 0.25 English cucumber, thinly sliced; 0.5 cup thinly sliced red onion; 4 cups baby spinach; 0.5 cup roughly chopped toasted almonds

Cumin-spiced seared-and-baked chicken breasts sliced over a lentil, cucumber, red onion, and baby spinach salad tossed in a citrusy sumac vinaigrette for a collagen-supportive lunch.

From The Young Forever Cookbook

Lentil and Spinach Salad with Spiced Chicken

Prep: 15 min
Cook: 20 min
Total: 35 min
Yield: 4 to 6 servings
Category: Salad
Cuisine: Middle Eastern

Nutrition (estimated)

per 1 bowl

Calories: 440 kcal
Protein: 34 g
Fat: 24 g
Carbs: 22 g
Fiber: 7 g
Sugar: 3 g
Sodium: 560 mg

Ingredients

1.5 lb boneless skinless chicken breasts
1 tsp ground cumin
0.5 tsp kosher salt
0.25 tsp freshly ground black pepper
1 tbsp avocado oil
0.25 cup extra-virgin olive oil
2 tbsp red wine vinegar
1 tbsp Dijon mustard
1 tsp grated lemon zest
1 tbsp lemon juice
1 tsp ground sumac
0.5 tsp kosher salt
0.25 tsp freshly ground black pepper
1 (15.5-oz) can green or brown lentils, drained and rinsed
0.25 English cucumber, thinly sliced
0.5 cup thinly sliced red onion
4 cups baby spinach
0.5 cup roughly chopped toasted almonds

Lentils Spinach Chicken Almonds

Instructions

Heat oven to 350°F.
Chicken: Season with cumin, salt, and pepper. Heat avocado oil in a cast-iron pan over medium-high. Sear chicken 3–4 min per side until golden. Transfer pan to oven and bake 12–15 min until internal temp reaches 165°F.
Dressing: Whisk all ingredients together.
Salad: Toss lentils with cucumber and red onion in a large bowl. Add a couple tbsp dressing and toss. Gently fold in spinach, drizzle remaining dressing over top, and sprinkle with toasted almonds and extra sumac if desired.
Slice chicken and serve over the dressed salad.