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Chicken and Mustardy Creamy Lentils
Chicken and Mustardy Creamy Lentils

Chicken and Mustardy Creamy Lentils

with Spinach and Parsley

11 Green SmartPoints® per serving
9 Blue SmartPoints® per serving
9 Purple SmartPoints® per serving
To find out more about WW SmartPoints® and claim your free 30 day trial visit https://www.weightwatchers.com/uk/hellofresh

Tags:
WeightWatchers
Rapid
Under 600 calories
Allergens:
Mustard
Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

1

Carrot

1

Flat Leaf Parsley

1

Garlic Clove**

1

Lentils

2

British Chicken Breasts

17

Wholegrain Mustard

(Contains: Mustard)

10

Chicken Stock Paste

100

Baby Spinach

105

Creme Fraiche

(Contains: Milk)

Not included in your delivery

75

Water for the Lentils

Nutritional information

Energy (kcal)540 kcal
Energy (kJ)2259 kJ
Fat23.7 g
of which saturates12.9 g
Carbohydrate26.7 g
of which sugars7.3 g
Protein52.7 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Sieve
Garlic Press
Grill Pan
Knife
Baking Tray
Bowl

Instructions

Prep the Veggies
1

a) Preheat your oven to 200°C. b) Trim the carrot then halve lengthways (no need to peel). Thinly slice widthways. c) Roughly chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press). d) Drain and rinse the lentils. e) Heat a drizzle of oil in a large frying pan on medium-high heat.

Cook the Chicken
2

a) Lay your chicken breast on the chopping board, place your hand flat on top and slice into it from the side until there is 2cm left (don't slice all the way through). Open it up like a book. Repeat for the other breast(s). IMPORTANT: Wash your hands after handling chicken and its packaging. b) Season the chicken with salt and pepper then lay them in the frying pan. c) Cook until browned, 3-4 mins each side. Transfer the chicken to a baking tray and roast on the top shelf of your oven until the chicken is cooked, 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Cook the Veggies
3

a) Meanwhile, heat a splash of oil in the now empty frying pan (no need to wash) over medium-high heat. b) Add the carrot, stir and cook until softened, 4-5 mins. c) Stir in the garlic and cook for one minute.

Finish the Lentils
4

a) Stir in the mustard and water (see ingredients for amount). Bring to the boil then add in the chicken stock paste. b) Simmer for 2 mins, then add the spinach a handful at a time until wilted and piping hot, 1-2 mins. c) Stir in the creme fraiche and lentils. Simmer for one minute until piping hot. d)Taste and season with salt and pepper if needed.

Slice the Chicken
5

a) Once the chicken is cooked, remove it from the oven and rest for a couple of minutes. b) Slice the chicken into thin strips.

Serve
6

a) Reheat the lentils if needed (add a splash of water if has become a little dry) b) Stir in half the parsley. c) Spoon the creamy lentils into your bowls. d) Top with the chicken slices and a sprinkle of remaining parsley. Enjoy!

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