French Inspired Chicken and Lentils
with Tomato, Mirepoix and Garlic Bread
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.
Ingredients
2
Chicken Breasts
1 can
Lentils
113 g
Mirepoix
7 g
Thyme
6 g
Garlic
1 unit
Chicken Broth Concentrate
160 g
Tomato
2 unit
Sub Roll
(Contains Gluten)
1 tbsp
Whole Grain Mustard
(Contains Mustard)
Not included in your delivery
2 tbsp
Butter*
(Contains Milk)
¼ tsp
Salt*
¼ tsp
Pepper*
2.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
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.
