Roasted chicken and carrots with lentils and chili crisp [salad] from Salad Freak: Recipes to Feed a Healthy Obsession (page 54) by Jess Damuck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute thin carrots for baby carrots, and Puy lentils for beluga lentils. Can use the chili crisp oil on page 260.

  • ksg518 on February 15, 2023

    Nice dish but it really needs the chili crisp at the end to bring it together. I especially liked using the chili crisp oil to roast the carrots and I'll try that again on its own. I used Le Puy lentils which the recipe gives as an option and a commercial chili crisp. Note that Damuck says this is two mains. I found it to be closer to four but perhaps that was the size of my chicken breasts. Certainly a cup of dried lentils seems like more than two main servings.

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