Coriander-Rubbed Chicken Breasts with Lentil-Radicchio Salad

Ingredients

• 4 boneless, skinless chicken breasts (2½ to 3 pounds / 1.2 to 1.4 kg total)
• 2 tablespoons olive oil
• 2 teaspoons ground coriander
• Kosher salt and freshly ground black pepper
• 1 cup (200 g) French green lentils (Puy lentils), rinsed
• ½ cup (120 ml) water
• 1 medium head radicchio, halved crosswise and sliced ½ inch (12 mm) thick
• 2 Persian cucumbers, thinly sliced
• 2 ounces (55 g) feta cheese, crumbled
• ¼ cup chopped fresh parsley leaves, plus more for serving
• 2 tablespoons store-bought preserved lemon, chopped
• ½ cup Creamy Tahini Dressing

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a 9-by-13-inch (20-by-30-cm) baking dish, toss the chicken breasts with the olive oil, coriander, 2 teaspoons salt, and 1 teaspoon pepper. Set aside to marinate while the oven heats.
3. Meanwhile, bring a medium pot of water to a boil. Add the lentils and salt the water. Reduce to a simmer, cover, and cook until the lentils are just tender, 16 to 20 minutes. Drain, rinse, and let cool to room temperature.
4. When the oven is hot, add ½ cup water to the baking dish, cover with foil, and bake until an instant-read thermometer inserted into the thickest part of the chicken registers 160°F (72°C), 22 to 28 minutes. Rest for 5 minutes so the chicken absorbs its juices and reaches 165°F (74°C).
5. Toss the cooled lentils with the radicchio, cucumbers, feta, parsley, preserved lemon, and ¼ cup of the tahini dressing. Season to taste with salt and pepper.
6. Slice the chicken and serve it over the lentil-radicchio salad. Sprinkle with extra parsley and drizzle with the remaining dressing.