Paprika Lemon Chicken Breast over Eggplant, Spinach and Lentil Sauté with Mint Yogurt

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Mix the chicken with 1 tablespoon olive oil, half of the chopped garlic, 1 tablespoon lemon juice, the lemon zest, sweet paprika, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let it rest for 10 minutes while you prepare the rest.

2. 2

   Place the eggplant on a tray, add 1/2 tablespoon olive oil, a pinch of salt, and a little black pepper, and toss well. Roast for 18 minutes at 220 °C / 425 °F, stirring halfway through, until tender and browned.

3. 3

   While the eggplant roasts, combine the Greek yogurt, chopped cucumber, fresh mint, 1 tablespoon lemon juice, a pinch of salt, a pinch of black pepper, and half of the remaining chopped garlic in a bowl. Chill until needed.

4. 4

   Heat a large skillet over medium-high heat. Add the remaining 1/2 tablespoon olive oil and cook the chicken for 5 to 6 minutes per side, until nicely browned and it reaches a safe internal temperature of 74 °C / 165 °F. Remove and let it rest for 5 minutes before slicing.

5. 5

   In the same skillet, add the red onion and cook for 3 minutes. Add the rest of the chopped garlic and cook 30 seconds more. Stir in the cooked lentils and cook for 2 minutes so they absorb the flavor.

6. 6

   Add the roasted eggplant and fresh spinach to the skillet with the lentils. Cook for 2 to 3 minutes, until the spinach wilts. Season with the remaining salt, black pepper, and the last tablespoon of lemon juice.

7. 7

   Serve a base of the eggplant, spinach, and lentil sauté on each plate. Top with sliced chicken breast and finish with a generous spoonful of mint cucumber yogurt.