Lemon-Rosemary Chicken with Seared Zucchini, Warm Beluga Lentils, and Light Chive Ricotta Cream

Instructions

1. 1

   1. Pat the chicken breasts dry with paper towels. Toss them with the lemon zest, 15 ml (1 tbsp) lemon juice, chopped rosemary, 15 ml (1 tbsp) olive oil, 2 chopped garlic cloves, 3 g (1/2 tsp) salt, and black pepper. Let rest for 10 minutes while you prepare the rest.

2. 2

   2. In a small bowl, mix the ricotta, Greek yogurt, chives, 1 grated garlic clove, 15 ml (1 tbsp) lemon juice, and a pinch of salt. Stir until smooth and set aside.

3. 3

   3. Heat a large skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and sauté the shallot and celery for 3 to 4 minutes, until starting to soften. Add the sweet paprika and stir for 30 seconds.

4. 4

   4. Add the cooked beluga lentils and 60 ml (1/4 cup) water. Cook over medium heat for 3 to 4 minutes, stirring, until hot and moist. Add the cherry tomatoes and cook 1 minute more so they just begin to soften. Adjust with a pinch of salt and transfer to a serving dish, keeping warm.

5. 5

   5. In the same skillet, add 15 ml (1 tbsp) olive oil and cook the zucchini over medium-high heat for 4 to 5 minutes, stirring only once or twice so it browns. Season with a pinch of salt and set aside with the lentils.

6. 6

   6. If your skillet is oven-safe, preheat the oven to 200 °C / 400 °F. If not, prepare a baking tray or oven-safe dish.

7. 7

   7. Reheat the skillet over medium-high heat and place the chicken breasts in with their marinade. Sear for 2 minutes per side until lightly golden. Transfer the skillet to the oven, or move the chicken to the prepared tray, and bake for 8 to 10 minutes at 200 °C / 400 °F, until the chicken is cooked through.

8. 8

   8. Let the chicken rest for 3 minutes out of the oven. Meanwhile, lightly toast the sliced almonds in a small skillet over medium heat for 1 to 2 minutes, watching carefully so they do not burn.

9. 9

   9. To serve, divide the warm lentils among 4 plates, top or side with the seared zucchini and chicken breast. Add a generous spoonful of chive ricotta cream and finish with the toasted almonds. If desired, add a few extra drops of lemon on top.