This is kind of a mish-mash recipe but so easy and so delicious. For the green goddess sauce, make sure you use all fresh herbs!
Green Goddess Sauce - purée 3/4 cup buttermilk, half a cup basil, one bunch chives, one scallion, lime juice and zest, salt and pepper. Chill.
Separate bowl: Slice cherry tomatoes. Add a splash of lime juice, extra virgin olive oil and salt and pepper. Chill.
The chicken is just salt and pepper and seared on both sides in olive oil then baked until cooked through (skin side up).
For the lentil salad, boil 1 cup green lentils in 2 cups chicken stock for about 25 mins until tender. If they absorb too much liquid, add water as necessary. Drain.
Meanwhile, in a large skillet, cook bacon and then drain fat. (I used slab bacon cut into lardons) Add sliced shallots, sliced garlic, and two tablespoons drained capers. Add lentils to the pan and mix. Stir in parsley. Season with salt and pepper as necessary. (The capers will make it very salty so I recommend waiting until the end to season)
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