Nutrition balance score
Great
Glycemic Index
40
Low
Glycemic Load
10
Low
Nutrition per serving
Calories354.7 kcal (18%)
Total Fat12.9 g (18%)
Carbs24.7 g (10%)
Sugars10.6 g (12%)
Protein35.1 g (70%)
Sodium541.2 mg (27%)
Fiber3.7 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
¾ teaspoonsalt
divided
2 ½ tablespoonolive oil
2 tablespoonshallots
finaly chopped
1 ½ tablespoonapple cider vinegar
1 tablespoonhoney
¼ teaspoonblack pepper
2peaches
large, halved and pitted
½ cupmint leaves
loosely packed, torn
½ cupbasil leaves
loosely packed, torn
3 clovegarlic
finely chopped
4boneless skinless chicken breast
small
1 tablespoondijon mustard
lentils
Instructions
Step 1
1. In a small saucepan, combine the lentils with 3 cups (710mL) water and 1/2 teaspoon salt. Bring to a boil, reduce to a simmer and cook until the lentils are just tender, about 25 minutes. Drain.
Step 2
2. While the lentils are cooking, preheat a grill over medium heat. In a medium bowl, combine the remaining 1/4 teaspoon salt, oil, shallots, vinegar, mustard, honey, garlic and pepper. Place 2 tablespoons of the mixture in a medium bowl, add the chicken and toss to coat, set the remaining dressing aside.
Step 3
3. Place the chicken and peach halves, cut side down, on the grill. Cook until the chicken is cooked through (an instant-read thermometer will register 165°F/74°C when inserted into the thickest part), about 5 minutes per side. Cook the peaches until charred on the cut side and softened slightly, 5 minutes. Transfer to a cutting board and let stand 5 minutes. Cut chicken into thin slices and the peaches into bite-size pieces.
Step 4
4. Divide the warm lentils among 4 plates. Arrange the chicken and peaches over the top. Sprinkle with the herbs and drizzle each salad with 1 1/2 tablespoons of the remaining dressing. Serve warm.
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