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Cal Smart Spiced Chicken Breasts and Lentils
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Cal Smart Spiced Chicken Breasts and Lentils

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.

Tags:
Calorie Smart
Allergens:
Sulphites
Mustard
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories600 kcal
Fat30 g
Saturated Fat9 g
Carbohydrate32 g
Sugar5 g
Dietary Fiber8 g
Protein51 g
Cholesterol140 mg
Sodium1350 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Bowl
Strainer
Whisk
Medium Bowl
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Small Bowl

Instructions

Prep
1

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.

Prep and cook chicken
2

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.**

Cook lentils
3

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.

Finish lentils
4

Once liquid thickens, stir in remaining vinegar and remaining Dijon, then remove the pan from heat. Season with salt and pepper, to taste.

Assemble salad and make harissa sour cream
5

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.

Finish and serve
6

Thinly slice chicken. Divide lentils between plates, then top with chicken. Drizzle harissa sour cream over top. Serve salad alongside.

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