In this comforting cold-weather recipe, we're 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)

Kitchen Tools

Stainless Steel Strainer

A stainless steel strainer is a handy tool for quinoa. It's great for draining grains and pastas (not to mention small fruits and vegetables after washing) and straining stocks and gravy. Lightweight and sturdy, it's constructed with a double-fine mesh.

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

Prepare the ingredients

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

While the lentils continue to cook, pat the chicken dry with paper towels;season on both sides with salt, pepper, and half the spice blend. In a largepan, heat 2 teaspoons of olive oil on medium-high until hot. Add theseasoned chicken and cook 5 to 7 minutes per side, or until browned andcooked through. Leaving any browned bits (or fond) in the pan, transfer to acutting board.

Cook the vegetables

Add the sliced onion, chopped garlic, and diced carrots to pan ofreserved fond; season with salt and pepper. (If the pan seems dry, add 2teaspoons of olive oil. ) Cook on medium-high, stirring frequently, 4 to 5minutes, or until softened and fragrant. Add the tomato paste, choppedcapers, remaining spice blend, and as much of the red pepperflakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until dark red andfragrant. Add the chopped collard greens and 2 cups of water; seasonwith salt and pepper. Cook, stirring occasionally and scraping up any fond, 8to 9 minutes, or until the collard greens have wilted and the liquid hasthickened. Turn off the heat.

Slice the chicken & serve your dish

Slice the cooked chicken crosswise. Add the cooked lentils and vinegarto the pan of cooked vegetables. Stir to combine. Season with salt andpepper to taste. Serve the finished lentils and vegetables topped with thesliced chicken. Garnish with the cheese. Enjoy!