Cal Smart Spiced Chicken Breasts and Lentils
with Baby Green Salad
Think lentils are boring? Think again! These lentils pack a big flavour punch with zesty Dijon, red wine vinegar and garlic – a perfect companion for juicy, harissa-spiced chicken.
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
113 g
Mirepoix
1 tbsp
Harissa Spice Blend
1 tbsp
Garlic Puree
56 g
Spring Mix
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
1 tbsp
Dijon Mustard
(Contains Mustard)
398 mL
Lentils, canned
7 g
Parsley
1 unit
Chicken Broth Concentrate
3 tbsp
Sour Cream
(Contains Milk)
Not included in your delivery
2 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Drain lentils over a medium bowl. Reserve 1/4 cup lentil liquid (dbl for 4 ppl). Roughly chop parsley. Whisk together half the Dijon, half the vinegar and 1 tbsp oil (dbl for 4 ppl) in a large bowl. Set aside.
Pat chicken dry with paper towels. Season with half of the Harissa Spice Blend, salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then chicken. (NOTE: For 4 ppl, cook chicken in 2 batches, using 1 tbsp oil per batch.) Pan-fry until golden-brown, 2-3 min per side. Transfer chicken to an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-10 min.**
While chicken roasts, add 1 tbsp butter (dbl for 4 ppl) to the same pan over medium-high, then swirl the pan until melted. Add mirepoix. Cook, stirring occasionally, until mirepoix softens, 3-4 min. Season with salt and pepper. Add garlic, lentils, broth concentrate and reserved lentil liquid. Cook, stirring occasionally, until liquid thickens slightly, 3-4 min.
Once liquid thickens, stir in remaining vinegar and remaining Dijon, then remove the pan from heat. Season with salt and pepper, to taste.
Add spring mix and half the parsley to the large bowl with dressing. Season with salt and pepper, then toss to combine. Set aside. Whisk together sour cream, remaining Harissa Spice Blend and 1 tbsp water (dbl for 4 ppl) in a small bowl.
Thinly slice chicken. Divide lentils between plates, then top with chicken. Drizzle harissa sour cream over top. Serve salad alongside.
