May Contain: Fish, Gluten, Peanuts, Sesame, Shellfish, and Tree Nuts.
Toast Pumpkin Seeds
Add pumpkin seeds to a large skillet over medium heat. Toast for 3-4 minutes, tossing often, until golden and beginning to pop. Remove from skillet and set aside.
Cook Chicken Breast
Drain chicken breasts and pat dry with paper towel. Season with salt, pepper, and Italian seasoning blend. Heat 1 tbsp. (2 tbsp. for 4 servings) olive oil to skillet over medium. Once hot, add chicken breasts skin side down. Cook for 6-7 minutes, or until skin is golden and crispy. Turn chicken over and cover with a lid. Cook for 7-10 more minutes or until chicken is at an internal temperature of 165°F.
Meanwhile, wash chives and thinly slice. In a large mixing bowl, add chives, Dijon mustard, white wine vinegar, mayonnaise, and spice blend. Crumble in half of the blue cheese. Whisk until cheese is mostly incorporated.
Rinse and drain cooked brown lentils in a fine mesh sieve. Add lentils to dressing. Stir in red onions and broccoli slaw until evenly mixed. Season to taste with salt and pepper.
Finish + Serve
When chicken is cooked, stir half of the pumpkin seeds into slaw. Divide slaw onto plates. Add a chicken breast on the side. Garnish slaw with remaining pumpkin seeds and blue cheese. Enjoy!
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