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Lentil-Kale Bowls with Honey-Dijon Chicken

Lentil-Kale Bowls with Honey-Dijon Chicken

with Tarragon Vinaigrette and Apples
0.0(0)
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Calories
: 
790 kcal
Protein
: 
59g protein
Difficulty
: 
Easy
Allergens:
  • Mustard
  • Sulphites
  • May contain traces of allergens
  • Gluten
  • Wheat
  • Fish
  • Milk
  • Sesame
  • Egg
  • Crustaceans
  • Soy
  • Sulphites
  • Mustard
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Chicken Breasts

1 unit(s)

Lentils, canned

(Contains: May contain traces of allergens, Gluten, Wheat)

2 unit(s)

Sweet Potato

56 g

Kale, chopped

1 unit(s)

Gala Apple

1 unit(s)

Shallot

7 g

Tarragon

½ tbsp

Dijon Mustard

(Contains: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites, May contain traces of allergens, Mustard)

2 tbsp

White Wine Vinegar

(Contains: May contain traces of allergens, Sulphites, Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)

28 g

Sunflower Seeds

1 unit(s)

Honey

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Calories790 kcal
Fat23 g
Saturated Fat3 g
Carbohydrate90 g
Sugar26 g
Dietary Fiber17 g
Protein59 g
Cholesterol125 mg
Sodium970 mg
Potassium1900 mg
Calcium150 mg
Iron6.5 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.

Cooking Steps

Roast sweet potatoes
1
  • Before starting, preheat the oven to 425°F. Wash and dry all produce.
  • Peel, then cut sweet potatoes into 1/2-inch pieces. To a parchment-lined baking sheet, add sweet potatoes and 1/2 tbsp (1 tbsp) olive oil. Season with salt and pepper, then toss to coat. 
  • Roast in the middle of the oven for 16-18 min, stirring halfway through, until tender and golden. 
Toast sunflower seeds and prep chicken
2
  • Heat a large non-stick pan over medium. When hot, add sunflower seeds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
  • Transfer to a plate.
  • Pat chicken dry with paper towels. Brush Dijon all over chicken. Season with salt and pepper.
Cook chicken
3
  • Reheat pan over medium.
  • When hot, add 1/2 tbsp (1 tbsp) olive oil, then chicken.  (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
  • Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 10-12 min , until cooked through.**
  • Rinse out the pan.
Finish prep
4
  • While chicken cooks, using a strainer, drain and rinse lentils.
  • Core, then cut apple into 1/4-inch pieces.
  • Peel, then finely chop shallot.
  • Finely chop kale, discarding any large ribs.
  • Strip tarragon leaves from stems, then finely chop.
  • To a small bowl, add honey, vinegar, tarragon and half the shallots. Season with salt and pepper. Whisk to combine.
Cook lentils and kale
5
  • Reheat pan over medium.
  • When hot, add 1/2 tbsp (1 tbsp) olive oil, remaining shallots, kale and lentils. Season with salt and pepper. Cook for 3-4 min, stirring often, until kale wilts.
  • Remove from heat and stir in half the dressing.
Finish and serve
6
  • Add apples to remaining dressing in bowl. Stir to combine.
  • Thinly slice chicken.
  • Divide kale-lentil mixture between bowls.
  • Top with sweet potatoes and chicken.
  • Spoon apple mixture over chicken.
  • Sprinkle sunflower seeds over top.

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