Pan-Seared Chicken

Pan-Seared Chicken

with Creamy French Lentils

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Known as 'poor man’s caviar', 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

340 g

Chicken Breasts

170 g

Dried French Lentils

170 g

Leek, sliced

170 g

Celery, chopped

170 g


1 unit

Red Chili Pepper

2 unit

Sour Cream


7 g


7 g


½ unit

Chicken Broth Concentrate

Not included in your delivery



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)null kJ
Calories444 kcal
Fat14 g
Saturated Fat5 g
Carbohydrate47 g
Sugar14 g
Dietary Fiber10 g
Protein41 g
Cholesterol89 mg
Sodium488 mg
Utensilsarrow down iconarrow down icon
Large Pan
Instructionsarrow up iconarrow up icon
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Prep: Wash and dry all produce. Strip 1 tsp thyme leaves (double for 4 people) from the stems. Roughly chop the 2 tsp sage leaves (double for 4 people). Finely chop the chili, removing the seeds for less heat.


Cook the lentils: Rinse 11/2 pkg lentils (3 pkg for 4 people) under cold tap water. Combine in a medium pot with remaining thyme sprigs and enough water to cover the lentils by 2 inches. Boil over high heat until lentils are tender, 14-15 min.


Cook the veggies: Meanwhile, heat a large pan over medium-high heat. Add a drizzle of oil, then the carrot, celery, leek, chopped thyme, half the chopped sage, and as much chili as you like. Season with salt and pepper. Cook until softened, 6-8 min. Transfer to a medium bowl.


Cook the chicken: Season the chicken with remaining chopped sage, salt and pepper. Add another drizzle of oil to the same pan, then the chicken. Cook until bottom of chicken is golden-brown, about 3 min. Reduce the heat to medium-low. Flip the chicken over. Cover and cook until the chicken is golden and cooked through, 6-7 min. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.) Remove to a cutting board.


Meanwhile, remove the thyme sprigs from the lentils. Drain, then and return them to the pot. Stir in the veggies, 1/2 pkg broth concentrate (1 pkg for 4 people) and sour cream. Season with salt and pepper.


Finish and serve: Thinly slice the chicken. Serve alongside the creamy lentils. Enjoy!