Taste the Air-Chilled Difference®

Orange-Glazed Chicken & Lentil Bowl With Cumin Vinaigrette

by , Chef, Seattle, Washington

Orange-Glazed Chicken & Lentil Bowl With Cumin Vinaigrette

Serves 4 to 6

    • Orange-Glazed Chicken
    • 2 boneless skinless Smart Chicken breasts, butterflied*
    • 1 orange, juiced and zested
    • Pinch of chili powder
    • 1 teaspoon brown sugar
    • 2 tablespoons rice wine vinegar
    • 1 tablespoon olive oil
    • Salt, to taste
    • Pepper, to taste
    • *Place the chicken breast on a cutting board with your hand flat on top of it. Starting at the thick end, use a sharp knife to begin slicing the breast horizontally, being careful not to slice completely through to the other side. Open up the breast so that it resembles a butterfly. Cover the breast with cling film, and pound with a rolling pin to produce uniform thickness.

    In a medium saucepan, combine orange juice, orange zest, chili powder, brown sugar, and rice wine vinegar and bring to a boil. Slowly whisk in the olive oil, then remove the glaze and set aside. Season the chicken breasts with salt and pepper, then in a hot skillet, sear both sides of the breast until cooked through (about 7 minutes total). Pour the glaze over the chicken and set aside.

      • Lentil Bowl
      • 1 cup cooked lentils
      • ½ cup shaved fennel
      • ½ cup julienned snap peas
      • 1 teaspoon fresh lemon thyme or regular thyme
      • ¼ cup diced cherry tomatoes
      • Salt, to taste
      • Pepper, to taste

      In a bowl, combine all ingredients and season with salt and pepper. Add ½ cup Ginger-Cumin Vinaigrette (recipe follows) and top with sliced chicken breasts.

        • Ginger-Cumin Vinaigrette
        • 1 teaspoon cumin
        • 1 teaspoon grated ginger
        • 2 tablespoons lime juice
        • 1 tablespoon honey
        • ½ teaspoon black pepper
        • ¼ cup olive oil

        In a blender, combine all ingredients except olive oil. Slowly add the olive oil and blend until emulsified.