4 servings (serving size: 1 breast half, 1 cup lentil mixture, and 1/3 cup sauce)
2 tablespoons olive oil, divided
1/2 teaspoon grated lemon rind
2 tablespoons fresh lemon juice, divided
1 teaspoon salt, divided
1/2 teaspoon Spanish smoked paprika
1/2 teaspoon freshly ground black pepper, divided
4 (6-ounce) skinless, boneless chicken breast halves
1 cup plain whole-milk yogurt
3 tablespoons chopped fresh parsley, divided
1 tablespoon chopped fresh mint
1/2 teaspoon ground cumin
2 garlic cloves, minced
1/2 cup finely chopped seeded cucumber
1 cup dried lentils
2 parsley sprigs
1 (1/2-inch-thick) slice onion
1 thyme sprig
1 bay leaf
4 very thin slices Serrano ham or prosciutto (about 1 ounce)
3/4 cup minced fresh onion
3 cups thinly sliced zucchini
1 (6-ounce) bag prewashed baby spinach
How to Make It
Combine 1 tablespoon oil, rind, 1 tablespoon lemon juice, 1/4 teaspoon salt, paprika, and 1/4 teaspoon pepper in a medium bowl. Add chicken; turn to coat. Marinate in refrigerator 2 hours.
Combine 1/4 teaspoon salt, yogurt, 1 tablespoon chopped parsley, mint, cumin, and garlic in a food processor; process until smooth. Place yogurt mixture in a medium bowl; stir in cucumber. Cover and chill.
Preheat oven to 375°.
Place lentils, parsley sprigs, onion slice, thyme sprig, and bay leaf in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until tender. Drain. Discard parsley sprigs, onion slice, thyme sprig, and bay leaf.
While lentils cook, wrap 1 ham slice around each chicken breast. Place chicken in an 11 x 7-inch baking dish. Bake at 375° for 25 minutes or until done.
While chicken cooks, heat 1 tablespoon oil in a large Dutch oven over medium heat. Add minced onion; cook 3 minutes, stirring occasionally. Add zucchini; cook 15 minutes or until zucchini is very tender, stirring occasionally. Stir in lentils, spinach, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook 5 minutes or until spinach wilts, stirring occasionally. Stir in 1 tablespoon lemon juice and 2 tablespoons chopped parsley. Serve chicken over lentil mixture; drizzle with yogurt sauce.