Smoked Paprika Chicken with Arugula & Lemon Scented Lentils
Creating Building Blocks for your Cooking Arsenal
I’m so excited to share this recipe with you! This is a recipe that essentially has three smaller recipes in it, that are great to have in your arsenal. The chicken, lentils and vinaigrette are all fantastic to try on their own.
Let’s talk chicken! I am a huge advocate for meal planning. Having a standard protein that you can make in batches, to have later in salads or entrées, is one I like to share. This recipe is for a smoky”ish” chicken breast that is pan seared in a piping hot cast-iron pan, then finished in the oven. This is a great place to start. Now, I know it looks like I’ve burned it but trust me it’s the light and the seasonings. This can be eaten, hot or cold. It can be used in a salad, like I did here or served for pasta, or just as is.
For me, lentils are something that I forget that I like. I have a bag of dried lentils in my cabinet and every once in awhile I’ll be like “oh, I need to use those!” My favorite thing about lentils is they can be easily infused with flavors. For this recipe, I cooked them in chicken stock and infused them with a whole, lemon, garlic, and bay leaves. If you don’t like garlic, you can leave it out.
I will eat lentils, warm, or cold. I enjoy them as a side dish on their own or in a salad. I enjoy that nutty texture that lentils have either way. They have a good amount of protein in them, so they also help keep you satisfied. I know they look boring, but trust me, they are worth a try.
Vinaigrette. Creating a vinaigrette, whether it be for a salad dressing, or as a marinade is one of the easiest ways to add flavor to a dish. There are some simple rules to follow. You need an acid and a fat. it can be as simple as some red wine vinegar, salt, pepper, and olive oil I like to throw in some mustard, maybe some honey to layer flavors. I like to keep it 1 part acid to 3 parts oil for the most part.
The one I created for this dish has an Italian flare. I used dried oregano and I grated one clove of garlic to pair with the flavors that I infused in the lentils.
Here is my hope for you, my fellow home cook. After reading this post, you have the tools to create these 3 components, but you also feel the confident to make changes to these recipes to fit your tastes. If you don’t like smoked paprika, try another spice to take its place. Don’t want garlic, don’t add it. Want some hard boiled egg in the salad? Go for it.
The main lesson is how to get that chicken breast juicy and the secret is the hot pan and finishing it in the oven. For the lentils, you can infuse any flavor you like just by changing the liquid and what you add to the pan. If you cook them in apple cider, they would be fantastic in a fall dish. Vinaigrette? Same thing. It is a simple formula that you can create.
While recipes are great, its the ability to pivot, to trust your instincts and taste, to feel confident on how to make it your own, that is my goal here. Please feel free to shoot me a question, I hope you enjoy!
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With grace, grit & gratitude,
xx, JeriLynne
Smoked Paprika Chicken with Arugula & Lemon Scented Lentils
Ingredients:
For Chicken
2 large boneless, skinless chicken breasts (you can substitute chicken thighs or turkey)
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
Zest of one lemon
For Lentils
1 cup green/brown lentils (I would not use red here as they are better for soup)
2 cups of chicken or vegetable stock
1 lemon (use the one you zested for chicken), cut in half
2 smashed garlic cloves
2 bay leaves
For Vinaigrette
1 teaspoon dried oregano
1/4 cup red wine vinegar
3/4 cup of good quality, extra virgin olive oil
1 clove of garlic, grated
1/2 lemon, juiced
Freshly ground pepper and Diamond Crystal salt, to taste
For Salad
3 cups of arugula
1/2 cup cherry tomatoes, cut in half
2 baby cucumbers, cut on the bias
Grated Pecorino Romano cheese
Instructions:
Smoked Paprika Chicken
Combine all of the seasonings in a dish. Lay your chicken on a plate and generously cover the chicken. Let sit at room temperature for an hour or in the fridge for up to 8 hours. If you chill it let it come to room temp before you start to cook.
Preheat the oven to 400 degrees. On a medium-high heat, place an oven proof pan, like a cast iron pan, on the heat. Add avocado oil, or another oil with a high smoke point, and once it starts to dance, add the chicken to the pan. Cook for 5 minutes on that side. Flip it over, cook for 1 minute to sear it then place the pan in the oven. Cook for 13-15 minutes or until the chicken registers 165 degrees. Let it rest for at least 5 minutes.
Lemon Scented Lentils
Rinse the lentils to make sure there are no stones. Place a medium sized sauce pan over medium high heat. Add the broth, lemon, garlic, bay leaves and lentils. Cook for 18-20 minutes or until al dente. Drain if there is extra liquid. Season with freshly ground pepper and salt to your liking. Let cool.
Vinaigrette
In a small bowl or mason jar combine dried oregano, vinegar, garlic and lemon juice. Stir it all together and slowly whisk in olive oil. Add freshly ground black pepper and salt to taste.
Salad
To assemble the salad, lay the arugula on a serving platter. You can combine it all in a salad bowl or lay it out like a Cobb salad. Slice or dice the chicken and put in one strip, lentils in another strip, cherry tomatoes in another strip, cucumbers in another strip. Drizzle with vinaigrette and top with cheese.