Pangea Nutrition Blog

Mediterranean Diet Recipe: Chicken Thighs with Lemon Dressing and Lentil Salad

Serves 2

Cooking time: 30 minutes


  • 1 lb chicken thighs
  • 1/4 cup lentils
  • 1 red bell pepper
  • 1 red onion
  • 1 zuchini
  • 4 tablespoons extra virgin olive oil
  • 2 tsp honey
  • 1 tablespoon lemon juice
  • 1/4 cup flour
  • 12 cherry tomatoes (1/2 pint)
  • 1 oz sliced black olives


  1. Place 1/4 cup lentils in a small pot with 3/4 cup of water. Bring to a boil, and then reduce to simmer for 18-20 minutes. Then remove from heat and set aside.
  2. Chop the zucchini, red onion and red bell pepper into small, bite sized pieces.
  3. Heat 1 tablespoon extra virgin olive oil in a large pan on high heat. Add the chopped vegetables and toss for 1-2 minutes. Remove from heat and set aside.
  4. For the vinaigrette: In a bowl, mix 2 tsp honey, 1 tablespoon lemon juice and 3 tablespoons extra virgin olive oil.
  5. In a medium pan, heat 2 tablespoons of extra virgin olive oil on medium-high heat. Coat the chicken in flour, and shake to remove excess. Then cook in pan for 4-5 minutes on each side, or until golden brown. Then add half of the vinaigrette, and cook for approximately 6-8 minutes, until the chicken is cooked through. 
  6. Mix the lentils with cooked vegetables and 1 oz sliced black olives. Add remaining vinaigrette and mix well. Serve with cooked chicken. Enjoy!


New Call-to-action