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Harissa Chicken and Lentil Bowl with Arugula and Herbs

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Ingredients
  

  • 2 2 boneless, skinless chicken breasts
  • 3-4 heaping spoonfuls of harissa
  • 1 cup cooked lentils 
  • 1/4 of a red onion, thinly sliced
  • 2 tbsp spice mix (can include paprika, cumin, cayenne, whatever you prefer)
  • 1 lemon
  • 2 handfuls handfuls of arugula
  • 2 tbsp chopped almonds, more if you like
  • 1-2 Persian cucumbers, diced
  • 1/4 cup feta cheese
  • Several fresh mint leaves
  • 2 tbsp chopped fresh cilantro 
  • 2 tbsp olive oil, plus more for finishing 

Instructions
 

  • Preheat oven to 425. 
    Cut the chicken into large chunks. Spoon harrisa over chicken and salt and pepper, mix well.  Bake for about 20 minutes, placing under the broiler the last few minutes to get that lovely charred coloring.
  • Warm the olive oil over medium heat, add onions and saute gently. Add lentils, spices and juice of half the lemon. Cook until warmed through. 
  • Dress arugula with a bit of olive oil and salt, place in a serving bowl. Working in layers, add the chicken, then cucumber, feta, almonds, herbs, a squeeze of lemon and a drizzle of olive oil over the top.