Meal prep can be so exhausting. What if you could make a dish on Sunday that you could eat for several lunches during the week without getting bored? Would that not be awesome? What if, on top of the convenience and great flavors, that dish was simple to make, good for you, and fun?
That's exactly what Coriander-Rubbed Chicken Breasts With Lentil Radicchio Salad From Healthyish Cookbook is!
I received a copy of Lindsay Maitland Hunt's Healthyish cookbook from oxo for a campaign I'm doing with them (more about it next week), and after paging through the book and admiring the beautiful photos, decided to make this recipe.
I'm not going to retype the recipe (go buy the book!), but here are the things I liked about it:
1) Tahini dressing: it has mayonnaise in it! If you've met me, you know how much I love mayonnaise. Also, instead of the usual lemon juice, Lindsay uses lime juice. This dressing is garlic free: this means I'll feel comfortable eating this dish at work without the fear of alienating my coworkers.
2) Lentils form the base of the salad with an addition of the slightly bitter radicchio. Cucumbers add the additional crunch and color.
3) Surprise factor comes from the use of preserved lemons! I've never thought about adding them to a salad, but really liked the idea.
4) Chicken breasts: Lindsay bakes the chicken in the oven in a covered baking dish with a bit of water after marinating the breasts in coriander powder, salt, pepper, and olive oil. The result is really tender meat!
5) Meal prep: if you are planning on making this recipe for the week, I recommend adding the dressing to each portion when you are about to eat the salad. Same goes for feta.
Disclosure: I received Healthyish from oxo for a nonpaid campaign and am getting no compensation for this post. All opinions are my own.
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