Chicken With Corn & Crimson Lentils

Recipe Directions

1. For best results, take the chicken out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the chicken longer than this recipe card indicates. Preheat your oven to 425 degrees fahrenheit.
2. Fill a small saucepot with water and place on the stove over high heat. Add a small pinch of salt to the water. Bring to a boil and then start step #3.
3. When the water is boiling, open the package of chicken (a) and place on a plate. Season on both sides with a pinch of salt and pepper. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Add the chicken to the pan and sear for 2 minutes (sear for 3 minutes if preparing 4+ servings).
4. When the chicken has seared for 2 minutes, use tongs to flip it over and add the corn, poblano peppers, garlic, red onion and ginger (b) to the pan. Season lightly with salt and pepper. Stir the vegetables around the chicken and cook for 2 minutes (3 minutes if prearing 4+ servings). Then place the skillet in your 425 degree oven and bake for 7 minutes.
5. As soon as the chicken and vegetables go into the oven, add the lentils (c) to the pot of boiling water, and turn the heat down to medium-low. Cook the lentils for 6 minutes.
6. Next place the tomatoes (d) on a cutting board and cut each one in half. When the lentils have cooked for 6 minutes, pour into a strainer in your sink to drain the water.
7. Around this time the chicken and vegetables should be ready. Pull the skillet out of the oven and place the chicken on a cutting board to rest. Put the skillet of vegetables back on the stovetop over medium heat. Add the tomato halves and the baby kale (e). Cook for 1 minute, stirring constantly. After 1 minute, turn the heat off, but keep the pan on the burner. Add the cooked lentils and the dressing (f). Stir well to incorporate everything together.
8. Spoon the lentils and vegetables onto your serving plates. Slice the chicken into 1/2 inch thick slices and serve on top.