HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconFrench Inspired Chicken And Lentils
French Inspired Chicken and Lentils

French Inspired Chicken and Lentils

with Tomato, Mirepoix and Garlic Bread

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The humble French lentil is an exalted ingredient in French cooking with a texture superior to that of any other lentil variety. It has a delicious nutty flavour with a smooth interior and nutritional credentials to knock your socks off.


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

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount


Chicken Breasts

1 can


113 g


7 g


6 g


1 unit

Chicken Broth Concentrate

160 g

Roma Tomato

2 unit

Sub Roll


1 tbsp

Whole Grain Mustard


Not included in your delivery

2 tbsp



¼ tsp


¼ tsp


2.5 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3305 kJ
Calories790 kcal
Fat35 g
Saturated Fat11 g
Carbohydrate76 g
Sugar6 g
Dietary Fiber12 g
Protein56 g
Cholesterol155 mg
Sodium2720 mg
Utensilsarrow down iconarrow down icon
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to and wash and dry all produce. Remove 2 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature -- this will create the perfect spreadable condiment! Strip 1 tbsp thyme (dbl for 4 ppl) from stems. Finely chop tomato. Peel, then mince or grate garlic. Pat chicken dry with paper towels, then sprinkle over half the thyme. Season with salt and pepper.


Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry, until golden-brown, 2-3 min per side. Transfer chicken to a baking sheet and bake in middle of oven, until cooked through, 12-14 min.


While chicken bakes, heat the same pan over medium heat. When hot, add 2 tbsp oil (dbl for 4 ppl), then mirepoix and half the garlic. Cook, stirring occasionally, until veggies are tender-crisp, 5-6 min. Season with salt and pepper.


Add tomatoes, broth concentrate, mustard, lentils, including their liquid and 1/4 cup water (dbl for 4 ppl). Bring to a boil over high heat. Cook, stirring occasionally, until lentils are tender and some of the liquid has absorbed, 4-5 min.


While lentils cook, split baguettes in half and arrange on another baking sheet. Combine remaining garlic, remaining thyme and 2 tbsp butter (dbl for 4 ppl) in a small bowl. Season with salt and pepper. Spread garlic butter on the cut side of each half. Toast in top of oven, until golden-brown, 4-5 min.


Slice chicken. Divide lentil stew between bowls and top with chicken. Serve with toasted baguette.