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French Recipes
Parisenne Spiced Chicken

Parisenne Spiced Chicken

with Mustardy Lentils and Roasted Carrots

Balanced
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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:Under 550 caloriesLow SaltLow Sat Fat
Allergens:MilkMustard
Preparation Time35 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Carrot

2 unit(s)

Chicken Breasts

1 pot(s)

Parisienne Herbs

1 unit(s)

Red Onion

1 unit(s)

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

½ sachet

Chicken Stock Powder

1 pack(s)

Lentils

½ pack(s)

Reduced Fat Creme Fraiche

(ContainsMilk)

1 pot(s)

Wholegrain Mustard

(ContainsMustard)

Not included in your delivery

100 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)1929 kJ
Energy (kcal)461 kcal
Fat15.0 g
of which saturates7.0 g
Carbohydrate30 g
of which sugars14.0 g
Protein48 g
Salt1.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Instructionsarrow up iconarrow up icon
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Chop and Coat
Chop and Coat
1

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!

Time to Roast
Time to Roast
2

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.

Prep the Veggies
Prep the Veggies
3

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.

Add the Lentils
Add the Lentils
4

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.

Slice the Chicken
Slice the Chicken
5

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.

Serve
Serve
6

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!