CHOPPED KITCHEN

Tuscan Chicken & Green Lentil Stew

with Goat Cheese

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Servings 8-10

In this comforting cold-weather recipe, weʼre serving Tuscan-spiced chicken over tender green lentils and vegetables cooked in a light, savory tomato broth. Capers and crushed red pepper add briny flavor and a touch of heat to cut through the rich, earthy stew. (Chefs, rinsing the lentils after cooking removes excess starch, resulting in a more delicate flavor.

Ingredients
  • 2 Boneless, Skinless Chicken Breasts
  • 2 Carrots
  • 1 Red Onion
  • 2 cloves Garlic
  • 1⁄2 cup French Green Lentils
  • 1 bunch Collard Greens
  • 2 Tbsps Tomato Paste
  • 1⁄4 tsp Crushed Red Pepper Flakes
  • 1 Tbsp Capers
  • 1 Tbsp Apple Cider Vinegar
  • 2 Tbsps Crumbled Goat Cheese
  • 1 Tbsp Tuscan Spice Blend (Ground Fennel Seeds, Whole Fennel Seeds, Ground Rosemary, & Ground Sage)
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    1

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    Heat a medium pot of salted water to boiling on high. Once boiling, add the lentils and cook, uncovered, 27 to 29 minutes, or until tender. Drain thoroughly and rinse under warm water 30 seconds to 1 minute, or until the water runs clear.

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    2 Prepare the ingredients:

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    While the lentils cook, wash and dry the fresh produce. Peel and thinly slice the onion. Peel and roughly chop the garlic. Peel and medium dice the carrots. Roughly chop the capers. Remove and discard the stems of the collard greens; roughly chop the leaves.

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    3