Italian Chicken Bake with Artichokes, Olives over Lentils - Ends + Stems with Chef Alison
Italian Chicken Bake with artichokes and olives over lentils—quick to prep, perfect for picnics or room temperature servings. Cook lentils & chicken, toss with veggies, and enjoy!
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Ingredients
- 1 cup Green Lentils
- 3 cups Water
- 2 teaspoons Kosher Salt (divided)
- 1 1 ⁄ 4 pounds Chicken Breast (skin on would be nice here)
- 3 Tablespoons Dried Italian Seasoning
- 3 Tablespoons Extra Virgin Olive Oil (divided)
- 1 Lemon
- 1 15-ounce can Artichoke Hearts (drained, and cut in quarters if not already)
- 1 15-ounce can Green Olives, Pitted (drained)
- 2 Heirloom Tomatos
- 1 teaspoon Unsalted Butter
- 1 ⁄ 4 teaspoon Dijon Mustard
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