Mediterranean Chicken with Pistachio-Oregano Crust over Warm Lentils, Roasted Fennel, and Balsamic Grapes

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Line a baking sheet with parchment paper or lightly grease it.

2. 2

   In a bowl, toss the fennel with the grapes, 1 tbsp (15 ml) olive oil, 1 tbsp (15 ml) balsamic vinegar, the honey, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on the baking sheet in a single layer.

3. 3

   Roast the fennel and grapes for 20 to 25 minutes at 220°C / 425°F, stirring once halfway through, until the fennel is tender and browned at the edges and the grapes are slightly wrinkled.

4. 4

   Meanwhile, place the lentils in a saucepan with the broth, shallot, 2 minced garlic cloves, cumin, 1/2 tsp salt, and 1 tbsp (15 ml) olive oil. Bring to a boil, reduce the heat, and simmer for 22 to 28 minutes until the lentils are tender but still holding their shape.

5. 5

   In a small bowl, combine the pistachios, breadcrumbs, 1 tsp dried oregano, lemon zest, half of the chopped parsley, 1 tbsp (15 ml) olive oil, and a pinch of salt and pepper until the mixture looks sandy.

6. 6

   Pat the chicken breasts dry with paper towels. Season them with the remaining salt and pepper. Brush the top of each breast with Dijon mustard and press the pistachio mixture onto the surface.

7. 7

   Heat an oven-safe skillet with 1 tbsp (15 ml) olive oil over medium-high heat. Sear the chicken breasts on the smooth side, without the crust, for 2 to 3 minutes.

8. 8

   Transfer the skillet to the oven, or move the chicken to a baking dish if needed. Bake at 220°C / 425°F for 10 to 14 minutes, until the chicken is cooked through and the crust is golden.

9. 9

   Drain the lentils if there is excess liquid. Add 1 tbsp (15 ml) balsamic vinegar, the lemon juice, the remaining grated garlic clove, the rest of the parsley, and adjust with salt and black pepper. Mix well.

10. 10

    To serve, spoon the lentils into shallow bowls, top with the roasted fennel and balsamic grapes, and finish with one pistachio-oregano crusted chicken breast on each plate.