• 1 pound boneless, skinless chicken breast
  • 2 cups lentils
  • 2 bell peppers, sliced
  • 2 onions, sliced
  • 12 ounce bottle BRIANNAS Lively Lemon Tarragon Dressing, divided
  • 1 cucumber, diced
  • 1 cup feta crumbles
  1. Marinate chicken in BRIANNAS Lively Lemon Tarragon dressing overnight, reserving ¼ cup dressing.
  2. Rinse lentils with warm water in a colander. Places lentils and six cups hot water into a pot and bring to a gentle boil. Reduce heat and simmer for 20 minutes.
  3. Place peppers and onions onto skewers. Grill peppers, onions, and chicken breast.
  4. Strain any excess water from lentils. Toss lentils in reserved ¼ cup Lively Lemon Tarragon dressing. Serve lentils with chicken, peppers, onions, cucumber, and feta.
Recipe by Rachel Schultz at