HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken And Mustardy Creamy Lentils
Chicken and Mustardy Creamy Lentils

Chicken and Mustardy Creamy Lentils

with Spinach and Parsley

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11 Green SmartPoints® per serving
9 Blue SmartPoints® per serving
9 Purple SmartPoints® per serving
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Tags:Under 600 caloriesRapidWW Approved

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 conflict 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.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 bunch(es)

Flat Leaf Parsley

1 unit(s)

Garlic Clove

1 pack(s)

Brown Lentils

2 unit(s)

Chicken Fillet

17 grams

Wholegrain Mustard


10 grams

Chicken Stock Paste

100 grams

Baby Spinach

105 grams

Creme Fraiche


Not included in your delivery

75 milliliter(s)

Water for the Lentils

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1956 kJ
Energy (kcal)467 kcal
Fat21.0 g
of which saturates8.0 g
Carbohydrate26 g
of which sugars7.0 g
Protein48 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Frying Pan
Baking Tray
Instructionsarrow up iconarrow up icon
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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!