BURN bites: mediterranean chicken + mjeddrah

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Tired of the same tried and true "healthy" dinners? So are we. That is why we scoured the web and our own recipe boxes to put together a meal that was easy, yes, but also  just a step outside your normal weekday routine. Part family recipe, part brilliant Blogger discovery, this chicken and Middle Eastern pilaf dish will give your taste buds a much needed jolt - leaving you feeling satisfied, but not overly full. What You'll Need:

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For The Chicken (Recipe co: A Bitchin' Kitchen) -

3-4 Cloves Garlic

Juice of 1 Lemon

2 tsp. Red Wine Vinegar

2 T. Plain Non-Fat Greek Yogurt

1 T. Dired Oregano

4 Boneless/Skinless Chicken Breast Halves

Salt + Pepper to Taste

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For The Mjeddrah -

1c. Lentils (rinsed)

1c. Brown Basmati Rice (rinsed)

1/2 Large Yellow Onion

3-4 Cloves Garlic

1/4 c. Olive Oil

1/2 T. All Spice

Salt + Pepper to Taste

How To Make it Happen:

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For the Chicken -

Combine all of the above ingredients (sans chicken) in a dish and whisk together to make a marinade. Add in chicken, and turn to coat. Cover, and place in the fridge for 1 hour to marinate.

Preheat the oven to 350 degrees.

After the chicken is done marinating, place on a foil lined baking sheet and bake for 20-30 minutes, or until it is cooked thoroughly and juices run cl

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For the Mjeddrah -

Begin by cooking rice according to packaging instructions and set aside.

Heat olive oil in skillet on medium-low. Add chopped onions, garlic and seasonings then cover. Stirring occasionally,  cook until the mixture until the onions are a nice golden brown then remove from heat.

Meanwhile rinse and thoroughly drain the lentils. Place in large pot with 4c. water and bring water to a rapid boil. Lower temperature to a gentle simmer and continue to cook uncovered, for about 20-30 minutes.

Once lentils are cooked completely, add rice and onion mixture to the pot and gently combine all ingredients.*

*Serve with a dollop of plain non-fat Greek yogurt