For the lentil salad, place cooked lentils in a bowl. In another bowl combine garlic, shallots, lemon juice, zest, vinegar, and sun-dried tomatoes. Slowly whisk in olive oil until well blended. Season with oregano, cumin, salt, and pepper and mix well. Combine dressing with lentils and set aside while preparing the chicken. For the chicken, preheat oven to 350 degrees. Season chicken breasts with salt and pepper, then dredge them in flour to coat them. Heat olive oil in a large saute pan until smoking hot. Sear chicken on each side until golden brown, about 2 minutes per side. Bake for another 3 or 4 minutes, depending on the thickness of the chicken. Place the lentils on individual plates or on a tray. Place the chicken on top of the bed of lentils and serve hot. Serves four. Per serving: 1631 Calories (kcal); 89g Total Fat; (46% calories from fat); 55g Protein; 172g Carbohydrate; 0mg Cholesterol; 161mg Sodium Food Exchanges: 10 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 17 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (2074g)|
|Recipe Makes: 1|
|Calories from Fat: 2599 (58%)|
|Amt Per Serving||% DV|
|Total Fat 288.8g||385 %|
|Saturated Fat 42.9g||215 %|
|Monounsaturated Fat 135.5g|
|Polyunsanturated Fat 93.8g|
|Cholesterol 547.5mg||168 %|
|Sodium 1093.6mg||38 %|
|Potassium 5225.6mg||138 %|
|Total Carbohydrate 200.3g||59 %|
|Dietary Fiber 53.5g||214 %|
|Sugars, other 146.8g|
|Protein 280.9g||401 %|
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Calories per serving: 4487
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