Rosemary Chicken Bites with Warm Ricotta Cream and Crispy Lentils

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a small baking tray with parchment paper or lightly grease it with a little olive oil.

2. 2

   In a bowl, combine the chicken with half of the minced garlic, 1 tablespoon rosemary, lemon juice, sweet paprika, cumin, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let it rest for 10 minutes while you prepare the remaining components.

3. 3

   Pat the cooked lentils very dry with paper towels. Toss them with 1 tablespoon olive oil, the remaining half of the rosemary, a pinch of salt, and a pinch of pepper. Spread them on the tray in a single layer.

4. 4

   Bake the lentils for 15 to 18 minutes at 220 °C / 425 °F, stirring halfway through, until golden and lightly crisp.

5. 5

   While the lentils bake, heat a large skillet over medium-high heat. Cook the marinated chicken for 6 to 8 minutes, stirring occasionally, until nicely browned and fully cooked through. Remove and keep warm.

6. 6

   In a small saucepan over low heat, combine the ricotta, chicken broth or water, lemon zest, Parmesan, the remaining minced garlic, and a pinch of salt and pepper. Cook for 2 to 3 minutes, stirring, until smooth and warm. Do not let it boil.

7. 7

   In the same skillet used for the chicken, add the remaining 1 tablespoon olive oil and the fresh spinach. Sauté for 1 to 2 minutes over medium heat until wilted. Adjust with a pinch of salt and pepper.

8. 8

   To serve, spread the warm ricotta cream onto the plates, top with the sautéed spinach and chicken bites, and finish with the crispy rosemary lentils. Serve immediately.