Cal Smart Spiced Chicken Breasts and Lentils
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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.

Calorie Smart

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

Preparation Time30 minutes
Cooking Time8 minutes


serving amount

2 unit(s)

Chicken Breasts

113 g


1 tbsp

Harissa Spice Blend

(May contain Fish, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Egg)

1 tbsp

Garlic Puree

(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)

56 g

Spring Mix

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

1 tbsp

Dijon Mustard

(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)

1 unit(s)

Lentils, canned

(May contain Wheat)

7 g


1 unit(s)

Chicken Broth Concentrate

1 unit(s)

Sour Cream

1 unit(s)

Mini Cucumber

Not included in your delivery

¼ tsp


1 tbsp

Unsalted Butter*

2 tbsp


¼ tsp



Nutrition Values

Calories570 kcal
Fat35 g
Saturated Fat14 g
Carbohydrate18 g
Sugar4 g
Dietary Fiber6 g
Protein44 g
Cholesterol140 mg
Sodium1010 mg
Trans Fat0.3 g
Potassium1600 mg
Calcium100 mg
Iron5 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.


Large Bowl
Medium Bowl
Measuring Spoons
Measuring Cups
Baking Sheet
Large Non-Stick Pan
Small Bowl


  • 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.
Prep and cook chicken
  • 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.**
Cook lentils
  • 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.
Finish lentils
  • Once liquid reduces, stir in remaining Dijon, then remove the pan from heat.
  • Season with salt and pepper, to taste.
Assemble salad and make harissa sour cream
  • 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.