Prosciutto-Wrapped Chicken with Warm Lentil, Pepper & Zucchini Salad

Directions

1. Rinse the lentils in a fine-mesh strainer with cold water, drain, and transfer to a small saucepan. Add water and salt, bring to a boil, then reduce to a simmer until tender, about 15–20 minutes. Drain and set aside.
2. Slice the chicken horizontally to create thin cutlets, then season both sides with the listed spices. Wrap each cutlet with two slices of prosciutto.
3. Preheat a nonstick skillet over medium-high heat.
4. Add a small amount of oil to the hot skillet and swirl to coat. Place the prosciutto-wrapped cutlets in the pan and cook until the prosciutto is crisp and the chicken is cooked through, about 3–4 minutes per side. Transfer to a plate and loosely cover with foil.
5. While the chicken cooks, rinse and thoroughly dry all fresh produce.
6. On a clean cutting board, trim and dice the bell pepper, then place it in a medium bowl. Do the same with the zucchini and red onion, adding them to the bowl. Peel and rough-dice the parsley leaves (stems discarded) and add to the bowl.
7. Return the skillet to medium-high heat, add a bit more oil, and swirl to coat. Add the chopped vegetables, parsley, and the dried oregano; cook, stirring occasionally, until the vegetables soften, about 4–5 minutes.
8. Add the drained lentils and a splash of red wine vinegar to the skillet with the veggies, then stir to combine. Remove from heat and slice the chicken into thin strips. Serve the warm lentil salad on plates or bowls and top with the chicken.