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- 5 1/4 ounces boneless chicken breast
- 1/4 cup red lentils
- 2 tablespoons Dijon mustard
- 1 orange, juiced
- 1 clove garlic, chopped
- 2 teaspoons low-sodium soy sauce
- 1/4 bunch fresh parsley
- Chili flakes, to taste
- Kosher salt and black pepper, to taste
- Preheat oven to 390 degrees (convection). Line a baking tray with aluminum foil.
- Cut chicken into strips. Mix mustard, orange juice and garlic, season with chili flakes, salt and pepper as needed. Rub this mixture on chicken strips and place strips on baking tray. Bake on middle rack approximately 30 minutes, until golden and crisp.
- In a pot, bring 3/4 cup water and lentils to a boil. Add soy sauce and leave to cook on low heat for approximately 15 minutes, until water has evaporated.
- Serve lentils topped with chicken strips and chopped parsley.
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