Tandoori-Spiced Chicken with Green Lentils, Heirloom Eggplant & Cucumber-Mint Yogurt

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 2 Boneless, Skinless Chicken Breasts
  • 1/2 Cup Green Lentils
  • 1/2 Cup Low-Fat, Plain Greek Yogurt
  • 1 Heirloom Eggplant
  • 1 Persian Cucumber
  • 1 Yellow Onion
  • 1 Large Bunch Mint
  • 2 Teaspoons Tandoori Spice Blend (Sweet Paprika, Ground Coriander, Ground Ginger, Garlic Powder & Ground Cayenne Pepper)
  • 1 Tablespoon Lentil Spice Blend (Garam Masala, Ground Turmeric & Whole Black Mustard Seeds)

Directions

  1. Wash and dry the fresh produce.

  2. Cut off and discard the stem end of the eggplant; medium dice.

  3. Peel and small dice the onion.

  4. Using a box grater, grate the cucumber into a medium bowl.

  5. Pick the mint leaves off the stems; discard the stems.

  6. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot.

  7. Add the eggplant and onion; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened.

  8. Add the lentil spice blend.

  9. Cook, stirring frequently, 30 seconds to 1 minute, or until the spices are toasted and fragrant.

  10. Add the lentils and 3 cups of water to the pan of eggplant and onion; season with salt and pepper.

  11. Cook, stirring occasionally, 24 to 26 minutes, or until the lentils are tender. Remove from heat. Season with salt and pepper to taste.

  12. While the lentils cook, using a spoon, press down on the grated cucumber to release any excess liquid; discard the liquid.

  13. To the bowl of drained cucumber, add the yogurt and half the mint (finely chopping just before adding); stir to combine and season with salt and pepper to taste.

  14. While the lentils continue to cook, pat the chicken dry with paper towels.

  15. Season on both sides with salt, pepper and the tandoori spice blend.

  16. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot.

  17. Add the seasoned chicken and cook, loosely covering the pan with aluminum foil, 3 to 5 minutes per side, or until browned and cooked through. Remove from heat.

  18. Transfer the cooked chicken to a cutting board.

  19. Stir half the cucumber-mint yogurt into the pan of cooked lentils; season with salt and pepper to taste.

  20. Thinly slice the cooked chicken.

  21. Divide the cooked lentils between 2 dishes.

  22. Top with the sliced chicken.

  23. Garnish with the remaining mint (finely chopping just before adding). Serve with the remaining cucumber-mint yogurt on the side. Enjoy!

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