Cal Smart Spiced Chicken Breasts and Lentils
with Baby Green and Cucumber 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.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
113 g
Mirepoix
7 g
Harissa Spice Blend
(May contain Egg, Soy, Mustard, Milk, Sulphites, Fish, Wheat, Sesame, Triticale)
1 tbsp
Garlic Puree
(May contain Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
56 g
Spring Mix
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
1 tbsp
Dijon Mustard
(Contains Mustard May contain Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
1 unit(s)
Lentils, canned
(May contain Gluten, Wheat)
7 g
Parsley
1 unit(s)
Chicken Broth Concentrate
1 unit(s)
Sour Cream
1 unit(s)
Mini Cucumber
Not included in your delivery
¼ tsp
Pepper*
1 tbsp
Unsalted Butter*
2 tbsp
Oil*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Drain lentils over a medium bowl.
- Reserve 1/4 cup lentil liquid (dbl for 4 ppl).
- Roughly chop parsley.
- Halve cucumber lengthwise, then cut into 1/2-inch half-moons.
- Whisk together half the Dijon, vinegar, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Set aside.
- Pat chicken dry with paper towels. Season with half 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.**
- Meanwhile, 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, 2-3 min. Season with salt and pepper.
- Add garlic, lentils, broth concentrate and reserved lentil liquid. Cook, stirring occasionally, until liquid thickens slightly, 2-3 min.
- Once liquid reduces, stir in remaining Dijon, then remove the pan from heat.
- Season with salt and pepper, to taste.
- Add spring mix, cucumber 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.