Moroccan Chicken and Lentils

1 pound dried lentils, cooked and drained
1 C plus 2 T olive oil
1/2 C red wine vinegar
3 T cumin (divided)
2 t salt (divided)
2 T plus 2 t chili powder
2 garlic cloves, minced
1 onion, chopped
1-1/2 pounds boneless chicken breasts, sliced
1/4 t cinnamon
1 C chopped fresh parsley

Whisk together 1 C olive oil, vinegar, 1 T cumin, 2 T chili powder, garlic, and salt. Pour 1 C of this over the lentils.

Heat 2 T olive oil in a large skillet over high heat. Add the onion, saute until browned, then add the chicken and saute until it’s about half done. Add 1 t salt, 1 T cumin, 2 t chili powder, and the cinnamon, and cook it until the chicken is done (about 5 minutes total).

Arrange lentils on a platter with the chicken mixture on top. Drizzle with remaining dressing and sprinkle with the parsley.