Long title, eh? The theme of this dinner was "on a bed."

The biggest thing I learned in this meal was that mustard greens are very mustardy and go well with BBQ sauce.

2 chicken breast
typical BBQ seasonings

1 pound rice
1 pound lentils
typical BBQ seasonings (especially sage, cumin, and thyme)

This recipe for the rest:
http://blog.fatfreevegan.com/2009/07/balsamic-glazed-chickpeas-and-mustard.html

I followed that recipe pretty close. Very good stuff.

For the rice, lentils and chicken this is what I did.
I figured out the ratio I had of water to rice and lentils, a little less than 2:1. After a little rinse, I put in the lentils with all the water. I started that to boil. As soon as it did, I tossed in the rice. This gives the lentils a little more time to cook and they come up by the end just right. I then put the top on, reduced the heat, and let it sit. About 5 minutes before everything else was done, I added all the spices to the rice and lentils, mixed it up. and let it sit a tiny bit. I didn't want to add them earlier as the heat would destroy a lot of flavor, but just enough time for it to release the good stuff.

With the chicken, I heavily seasoned it to a point of a rub. Then pan fried them on my great cast iron skillet. I pulled them off, let them sit for 5 minutes, sliced it up and topped it off with the BBQ sauce. The sauce went well with the chicken, and the rice and lentils. The mustardy goodness of the greens also went will with the BBQ profile. That's good shit.