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Pan-Seared Chicken Breasts with Olive Relish on Warm Lentil Salad

Makes: 6  servings Prep 35 mins Start to Finish 1 hr
Pan-Seared Chicken Breasts with Olive Relish on Warm Lentil Salad


  • 1/3 cup  chopped pitted kalamata and green olives
  • 3/4 cup  finely chopped celery
  • 3 1/2 tablespoons  fresh lemon juice
  • 1 tablespoon  chopped red onion
  • 3 teaspoons  chopped fresh thyme
  • 2 tablespoons  plus 2 teaspoons extra-virgin olive oil
  • 1 1/2 cups  dried French green lentils
  • 1/2 cup  chopped fresh flat-leaf parsley
  • 1/4 cup  crumbled plain soft goat cheese
  • 2 pounds  boneless skinless chicken breasts


1. For olive relish, stir together olives, 1/2 cup celery, 1 tablespoon juice, the onion, 1-1/2 teaspoons thyme, and 1 teaspoon oil in a bowl; salt and pepper to taste.

2. Bring 6 cups water to boil with lentils in a large saucepan and simmer until lentils are tender, about 20 minutes. Drain well and transfer to a bowl. Stir in remaining 1/4 cup celery, 2-1/2 tablespoons juice, 1-1/2 teaspoons thyme, the parsley, goat cheese, and 2 tablespoons olive oil; salt and pepper to taste. Keep warm, covered.

3. Rinse chicken and pat dry; season with salt and pepper. Heat remaining 1 teaspoon oil in a large nonstick skillet over moderately high heat until hot but not smoking. Add chicken and cook, turning once, until golden brown and cooked through, about 17 minutes. Transfer chicken to a cutting board and let stand 5 minutes. Cut chicken crosswise into 1/4-inch-thick slices and serve over lentils. Top with olive relish. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)420,
  • Fat, total(g)11,
  • chol.(mg)92,
  • sat. fat(g)3,
  • carb.(g)30,
  • fiber(g)6,
  • pro.(g)50,
  • sodium(mg)327,
  • Percent Daily Values are based on a 2,000 calorie diet