Chicken and Mustardy Creamy Lentils
with Spinach and Parsley
- Mustard
- Milk
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
Ingredients
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
Utensils
Instructions
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.
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.
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.
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.
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.
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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the creamy, mustardy lentils; some found it a bit bland and suggested adding more mustard or seasoning.
- Ease of prep: Quick and easy to make for most, though some noted it took longer than the suggested 20 minutes.
- Suggestions: Consider adding more vegetables, using low-fat crème fraîche, or serving with crusty bread for a heartier meal.
- Portions: Some found it satisfying, while others felt the portions were small, especially the chicken.
- Texture: The lentils' texture divided opinions; some loved it, while others found it unusual or undercooked.
