Middle Eastern Style Spiced Chicken & Lentil Salad
with Roasted Garlic Tenderstem® Broccoli and Greek Style Yoghurt
- Mustard
- Sulphites
- Milk
- Barley
- Cereals containing gluten
- Kamut (wheat)
- Khorasan (wheat)
- Oats
- Rye
- Spelt (wheat)
- Wheat
- May contain traces of allergens
Fall in love with salads again with our Middle Eastern Style Spiced Chicken & Lentil Salad. Tossed with a quick mustard dressing, chicken, lentils and broccoli are roasted in the oven for a colourful dinner whilst still getting your veg in.
Ingredients
160 grams
Tenderstem® Broccoli
1 unit(s)
Garlic Clove
1 carton(s)
Lentils
(May be present: Barley, Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats, Rye, Spelt (wheat), Wheat)
10 grams
Wholegrain Mustard
(Contains: Mustard)
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
2 unit(s)
British Chicken Breasts
15 grams
Middle Eastern Style Spice Mix
40 grams
Wild Rocket
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Lay the chicken onto a baking tray, drizzle with oil, sprinkle over half the Middle Eastern style spice mix season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
c) When the oven is hot, roast the chicken on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
d) Meanwhile, Halve any thick broccoli stems lengthways
a) Pop the Tenderstem® broccoli onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
b) Roast on the middle shelf until tender and crispy, 10-12 mins.
a) Meanwhile, peel and grate the garlic (or use a garlic press). Drain the lentils in a sieve.
b) In a large salad bowl, combine the wholegrain mustard, cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper and set aside for later.
a) Once the broccoli has finished roasting, remove the tray from the oven.
b) Add the drained lentils to the tray along with the grated garlic and remaining Middle Eastern style spice mix. Toss to coat everything.
c) Return to the oven to warm through the lentils, 1-2 mins.
a) When everything's finished cooking, add the lentils, roasted broccoli and rocket to the dressing bowl. Mix until everything's coated in the dressing.
b) Taste and season with salt and pepper if you feel it needs it.
c) Cut the chicken widthways into 2cm slices.
a) Share the warm lentil and broccoli salad between your serving bowls.
b) Top with the chicken and drizzle over the Greek style yoghurt to finish.
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