Chile Chicken Recipe

Cook grains and lentils

Rinse 1 cup quinoa, 1 cup basmati rice, and 1 cup lentils separately. In a medium saucepan combine quinoa with 1.5 cups water and a pinch of salt; bring to a boil, then reduce to low, cover and simmer 12 minutes, then remove from heat and let sit covered 5 minutes. In a second saucepan combine basmati rice with 1.5 cups water, bring to a boil, reduce to low, cover and simmer 12–15 minutes until water absorbed; remove from heat and let sit 5 minutes. In a third saucepan combine lentils with 3 cups water, bring to a simmer, cook uncovered 20–25 minutes until tender but not mushy; drain any excess and season with 1/4 tsp salt. Fluff each with a fork and keep warm separately.

Roast chicken breast

Preheat oven to 425°F (220°C). Pat 2 chicken breasts dry. Rub with 1 tbsp olive oil and the chicken seasoning (0.5 tsp cumin, 0.5 tsp smoked paprika, 0.5 tsp garlic powder, 0.25 tsp black pepper, 0.5 tsp kosher salt taken from overall salt allowance). Heat an oven-safe skillet over medium-high heat; sear chicken 2 minutes per side until golden. Transfer skillet to oven and roast 10–14 minutes until internal temperature reaches 165°F (74°C). Rest chicken 5 minutes, then slice thinly.

Prepare and dress greens

Toss 4 cups mixed leafy greens lightly with 1–2 tablespoons of chile vinaigrette (prepare vinaigrette in its section). Reserve greens chilled or at room temperature until plating.

Roast red peppers

If using raw red bell peppers: preheat broiler or oven to 450°F/232°C. Halve and seed 2 peppers, place cut-side down on a baking sheet, brush with 1 tsp olive oil and broil/roast 15–20 minutes until skins blister. Transfer to a bowl covered with plastic wrap for 10 minutes, then peel skins and slice into strips. If using jarred roasted peppers, drain and slice.

Warm garbanzos with peppers

In a skillet over medium heat add 1 tbsp olive oil, 1 cup drained garbanzo beans, 0.5 tsp smoked paprika, 0.5 tsp ground cumin and 0.25 tsp salt. Sauté 5–7 minutes until chickpeas are warmed and slightly crisp at edges. Add roasted pepper strips in the last 1–2 minutes to heat through. Remove from heat and keep warm.

Make vinaigrette

In a small bowl whisk together 3 tbsp sherry vinegar, 1 tsp red chile flakes (or 1 tbsp finely chopped fresh red chile), 1 tsp honey, 1 tsp Dijon mustard and 0.5 tsp salt. While whisking, slowly stream in 4 tbsp olive oil until emulsified. Adjust seasoning with 1/4 tsp black pepper and the juice of 1/2 lemon. Taste and adjust sweetness, acidity or spice to preference. Reserve 3–4 tbsp for dressing greens and additional for drizzling on the finished plate.

Combine roasted peppers and garbanzos

If you prepared the warm garbanzos with peppers above, transfer that mixture to a serving bowl. If you have separate jarred roasted pepper, roughly chop one pepper and fold into the seasoned garbanzos. Spoon a tablespoon of chile vinaigrette over them and toss gently to coat.

Toast spiced almonds

Preheat a small skillet over medium-low heat. Toss 3 oz raw almonds with 1 tsp olive oil, 0.25 tsp chile powder, 0.25 tsp sea salt and 0.125 tsp cayenne (optional). Add almonds to skillet and toast, stirring frequently, 5–7 minutes until fragrant and lightly browned. Remove to a plate to cool; they will crisp as they cool.

To assemble two servings: On each plate place 1/2 cup cooked quinoa, 1/2 cup cooked basmati rice, and 1/2 cup cooked lentils in a loose mound (adjust to create an even bed). Fan sliced roasted chicken breast over the grains. Arrange a handful (about 2/3 cup) of dressed mixed greens to one side. Spoon 1/2 of the roasted pepper & garbanzo mixture alongside the greens. Scatter a few spiced almonds over the plate and drizzle remaining chile vinaigrette over chicken and grains (about 1–2 tbsp per plate). Garnish with a squeeze of remaining lemon. Serve immediately.