Parisenne Spiced Chicken

Name: Parisenne Spiced Chicken with Mustardy Lentils and Roasted Carrots
Total time: 35 min
Yield: 2
Cuisine: French
Ingredients: 2 British Chicken Breasts; 1 Wholegrain Mustard; 1 Parisienne Style Herbs; 1 Garlic Clove**; 112.5 Reduced Fat Creme Fraiche; 1 Flat Leaf Parsley; 2 Carrot; 1 Lentils; ½ KNORR Chicken Stock; 1 Red Onion; 100 Water for the Stock

with Mustardy Lentils and Roasted Carrots

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This warming and hearty Chicken with Lentils and Carrots are bursting full of flavours and makes the perfect dinner night option, from HelloFresh.

Tags:

Low Salt

•Under 600 calories

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.

Total35 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

British Chicken Breasts

Wholegrain Mustard

Parisienne Style Herbs

Garlic Clove**

112.5

Reduced Fat Creme Fraiche

Flat Leaf Parsley

Carrot

Lentils

KNORR Chicken Stock

Red Onion

Not included in your delivery

100

Water for the Stock

Nutritional information

Energy (kcal)462 kcal

Energy (kJ)1933 kJ

Fat15 g

of which saturates7 g

Carbohydrate30 g

of which sugars14 g

Protein50 g

Salt2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Preheat your oven to 200°C and put your kettle on to boil. Trim the carrot, then halve lengthways (no need to peel). Chop into 1cm wide batons. Pop on a baking tray. Drizzle with oil and season with a pinch of salt and pepper. Toss to coat, spread out and put to one side. Put the chicken breasts in a mixing bowl with a glug of oil, the Parisienne herbs and a pinch of salt. Rub the herbs into the meat. IMPORTANT: Remember to wash your hands and equipment after handling raw meat!

Heat a frying pan on medium-high heat. Brown the chicken for 2 mins on each side. TIP: Do this in batches if necessary. Transfer to the baking tray with the carrots and roast both on the top shelf of your oven for 20-25 mins. Turn halfway through cooking. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

Meanwhile, halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all). In a measuring jug, dissolve the stock powder in the boiling water from your kettle (see ingredients for amount). Drain and rinse the lentils in a sieve.

Wipe out the now empty frying pan and heat a drizzle of oil over medium heat. Add the onion. Stir and cook until soft, 5 mins, then add the garlic. Cook for 1 minute more and add the chicken stock. Bring to the boil, turn it down a little and simmer to reduce by half, 5 mins. Mix in the lentils and crème fraîche. Heat until piping hot, then remove from the heat.

When the chicken is cooked, take it out of your oven and leave to rest for a couple of minutes on a chopping board. Slice each breast into six even pieces and get ready to plate.

Reheat the lentil mixture if necessary and then stir in the parsley and half of the mustard. Taste and add more mustard and/ or pepper if needed. Share between your bowls. Arrange the roasted carrots on top and then finish with the Parisienne spiced chicken. Enjoy!