Chicken Breast Fillet with Lentil Salad

Ingredients

• 4 chicken breast fillets
• 1 Garlic clove
• 1 Red Onion
• 1 red peppercorn
• Salt
• Pepper (freshly ground)
• 5 tbsp olive oil
• 3 tbsp liquid honey
• 1 tbsp chopped parsley
• 2 tbsp chopped coriander leaves
• 2 tbsp chopped basil
• 200 g red lentils
• 1 bay leaf
• 1 Garlic clove
• 1 shallot (finely chopped)
• 4 tbsp white wine vinegar
• 8 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 250 g mixed salad greens (Frisée, arugula, radicchio...)

Instructions

1. 1.

   Peel and finely chop the onion and garlic.

2. 2.

   Wash, seed, and finely chop the peppercorns.

3. 3.

   Combine onion, garlic, and peppercorns with olive oil and honey; season with salt and pepper, then stir in the chopped herbs.

4. 4.

   Place the chicken breast fillets in a bowl and pour the marinade over them. Cover and marinate for at least 2 hours, turning once during this time.

5. 5.

   Rinse lentils thoroughly under running water and drain.

6. 6.

   In a pot, sauté shallot and pressed garlic in 1 tbsp olive oil until translucent; add lentils and bay leaf, stir briefly, then pour in 600 ml water. Bring to a boil, reduce heat to low, and simmer for about 30 minutes until the liquid is absorbed. Drain any remaining water and let cool.

7. 7.

   Transfer marinated chicken breasts to an oven-safe dish and bake at 190°C (375°F) for 25–30 minutes until golden brown, turning once after about 12 minutes.

8. 8.

   Wash, dry, and tear salad greens into bite‑sized pieces. Whisk vinegar, oil, salt, and pepper; lightly coat the greens with this dressing, then mix in the cooled lentils and adjust seasoning.

9. 9.

   Plate the salad on bowls and arrange the chicken breast fillets on top.