Best 2 Herb Stuffed Chicken With Caramelized Onion Lentil And Feta Salad Recipes

Feast your senses on a culinary masterpiece that harmoniously blends the savory essence of herb-stuffed chicken with the vibrant colors and textures of a caramelized onion, lentil, and feta salad. This tantalizing dish promises an explosion of flavors that will delight your palate and leave you craving for more. The tender and juicy chicken, infused with aromatic herbs, takes center stage, while the caramelized onions lend a sweet and smoky depth to the dish. The lentils add a hearty and protein-rich component, complemented by the tangy feta cheese and crisp salad greens. Together, these elements orchestrate a symphony of flavors and textures that will elevate your dining experience.

Alongside the main course, this article offers an array of tempting recipes that will further enrich your culinary adventure. Discover the secrets of crafting a flavorful chicken stock, essential for infusing your dishes with richness and depth. Learn how to make a creamy and tangy tzatziki sauce, perfect for adding a refreshing touch to your grilled meats or vegetables. And for a sweet indulgence, indulge in the delightful orange olive oil cake, a dessert that tantalizes with its moist texture and bursts of citrusy goodness. With this comprehensive guide, you'll have everything you need to create a memorable and delectable meal that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

LENTIL AND HERB SALAD WITH ROASTED PEPPERS AND FETA

Lentil and Herb Salad With Roasted Peppers and Feta image

A delicious salad that works equally well warm or at room temperature.

Provided by Martha Rose Shulman

Categories appetizer

Time 40m

Yield Serves 6 generously

Number Of Ingredients 12

Ingredients

2 cups / 14 ounces green, brown or black lentils, rinsed and picked over6 cups water
1 small or 1/2 large onion, cut in half
3 to 4 garlic cloves (to taste), minced
1 bay leaf
Salt to taste
1/4 cup red wine vinegar or sherry vinegar
1/3 cup extra virgin olive oil
1/4 cup broth from the lentils
2 roasted red peppers peeled, seeded sliced in 2-inch long julienne
1 cup chopped fresh herbs, such as parsley, chives, mint, dill, oregano (any combination)
Freshly ground pepper
3 ounces feta, crumbled

Steps:

In a medium size pot, combine lentils, water, onion, bay leaf and 2 of the garlic cloves. Bring to a gentle boil over medium-high heat. Add salt to taste, cover, reduce heat to low and simmer 25 minutes, until lentils are cooked through but still have some texture. They should not be mushy. Taste and adjust salt. Using tongs, remove onion and bay leaf.
Meanwhile, in a small bowl or measuring cup, mix together vinegar, remaining garlic, salt to taste, and olive oil. Set aside.
Place a strainer over a bowl and carefully drain lentils. Transfer lentils to a bowl. Measure out 1/4 cup of the broth and whisk it into the dressing, then toss dressing with the lentils. Stir in roasted pepper strips and allow to cool if desired. Taste and adjust salt. Shortly before serving stir in fresh herbs, pepper, and feta.

Nutrition Facts : @context http, Calories 433, UnsaturatedFat 11 grams, Carbohydrate 53 grams, Fat 16 grams, Fiber 9 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 412 milligrams, Sugar 5 grams

LENTIL FETA SALAD

Lentil Feta Salad image

Make and share this Lentil Feta Salad recipe from Food.com.

Provided by Katzen

Categories Lentil

Time 35m

Yield 6 Sides, 6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup almonds, slivered
1 cup dry green lentils
2 garlic cloves
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon fresh oregano, finely chopped or 1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups cucumbers, diced
1 cup cherry tomatoes, halved
1/2 cup red onion, diced
2 tablespoons fresh parsley, chopped
3/4 cup feta cheese, crumbled

Steps:

In small dry skillet, toast almonds over medium heat, stirring often, until golden, about 5 minutes. Set aside.
Bring large pot of salted water to boil. Add lentils and garlic; reduce heat and simmer, uncovered, until tender, about 20 minutes. Drain and rinse in cold water; drain again. Discard garlic.
In large bowl, whisk together oil, vinegar, oregano, salt and pepper. Add lentils, cucumber, tomatoes, onion and parsley; toss to coat. (Make-ahead: Cover and refrigerate for up to 2 days.).
Stir in almonds and all but 1/4 cup (50 mL) of the feta; sprinkle with remaining feta.

Nutrition Facts : Calories 326.5, Fat 19.4, SaturatedFat 4.6, Cholesterol 16.7, Sodium 350.4, Carbohydrate 26.1, Fiber 11.8, Sugar 3.7, Protein 14

Tips:

Use a variety of herbs to create a flavorful stuffing. Some good options include parsley, sage, thyme, and rosemary.
Don't overstuff the chicken, or it will be difficult to cook evenly.
Brown the chicken in a skillet before baking it in the oven. This will help to seal in the juices and create a crispy skin.
Make sure the chicken is cooked through before serving. The internal temperature should reach 165 degrees Fahrenheit.
Let the chicken rest for a few minutes before carving. This will help to keep the juices from running out.
Serve the chicken with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

This herb-stuffed chicken with caramelized onion, lentil, and feta salad is a delicious and easy-to-make meal. The chicken is moist and flavorful, and the salad is a perfect complement. This dish is sure to please everyone at your table.