Spiced Chicken-Lentil Tacos with Quick-Pickled Red Onions

1. In a small bowl stir together the onion, 2 tablespoons of the lime juice, and 1/2 teaspoon salt. Let stand 15 minutes.

2. Meanwhile, season chicken with chili powder, 1/2 teaspoon salt, and cumin. In a large skillet heat oil over medium-high. Add chicken to skillet; cook for 12 minutes or until done (165°F), turning occasionally and reducing heat if necessary. Remove and slice chicken. Add broth to skillet, stirring to scrape up browned bits. Add lentils, chopped chipotle chile, and 1 tablespoon adobo sauce to skillet. Bring to boiling; reduce heat. Simmer, uncovered, 3 to 5 minutes until thickened. Fold in chicken; heat through.

3. In a small bowl stir together sour cream, remaining 1 tablespoon lime juice, and remaining 1/2 tablespoon adobo sauce. Serve chicken mixture in tortillas topped with pickled onion mixture and parsley. Drizzle with sour cream mixture.

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For 2 cups cooked lentils, in a medium saucepan combine 2 cups water, 2/3 cup dried lentils, and 1/4 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until tender. Drain off any excess liquid.