Chicken with lentils and chard

Roast Chicken with Lentils and Chard Radish and Cilantro Ingredients: Chicken Lentils Chard Radish Cilantro Lime Spice (For best results, read recipe fully before beginning.)

1) Prepare the ingredients: - Wash and dry the fresh produce.

- Strip the chard leaves o the stems. Finely slice the stems. Roughly chop or tear the leaves.

- Trim and discard the stem and root from radish, and thinly slice.

- Pick cilantro leaves from stems and very roughly chop.

- Quarter the lime.

- Season the chicken with salt and pepper and 1/2 of the spice. Lay on a paper towel lined plate.

- Heat oven to 375 degrees F. 2) Roast the chicken: - Heat 2 teaspoons olive oil (or enough to film the pan) in a saute pan over medium-high heat until hot. Add the seasoned chicken and cook until well-browned on one side, about 4 minutes.

Carefully flip and transfer to oven. Roast until browned and cooked through (to an internal temperature of at least 155 degrees F), 15 to 20 minutes. Transfer to a plate to rest for at least 5 minutes.

3) Cook the lentils: - While the chicken cooks, combine the lentils in a medium pot with enough water to generously cover. Bring the the boil on high, then reduce to medium and simmer for 15 minutes. Add the chard stems and leaves and continue cooking until lentils are tender but not completely soft, about 5 minutes more. Drain of excess water, then season generously with salt and pepper, olive oil, the juice of 2 lime wedges, and the remaining spice.

4) Dress the radishes: - While the lentils cook, combine the sliced radish with the chopped cilantro in a small bowl and dress with olive oil, the juice of the remaining lime wedges, salt and pepper.

5) Plate the dish: - Divide the cooked lentils between 2 dishes. Arrange the cooked chicken on top and finish with the radish salad. Enjoy!