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Parisienne Spiced Chicken

Parisienne Spiced Chicken

with Mustard Lentils and Roasted Carrots

Balanced
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White peppercorns, nutmeg, paprika, clove buds, thyme, cinnamon, basil and bay leaves are the great eight found in our spice of the month, Parisienne herbs. Its fragrant, earthy flavour is a brilliant seasoning for tonight’s roasted chicken, which we’re serving alongside creamy balsamic mustard lentils and sweet roasted carrots. For a dish that’ll warm you from the inside out, this is the one!

Tags:Under 600 calories
Allergens:CeleryMilkMustard

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

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

2 unit(s)

Carrot

2 unit(s)

Chicken Breast

1 pot(s)

Parisienne Herbs

1 unit(s)

Red Onion

1 clove

Garlic

1 bunch(es)

Flat Leaf Parsley

1 sachet

Chicken Stock Powder

(ContainsCelery)

1 pack(s)

Lentils

100 grams

Crème Fraîche

(ContainsMilk)

1 pot(s)

Wholegrain Mustard

(ContainsMustard)

Not included in your delivery

100 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2075 kJ
Energy (kcal)496 kcal
Fat21.0 g
of which saturates8.0 g
Carbohydrate32 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.
Utensils
Utensilsarrow down iconarrow down icon
Aluminum Foil
Baking Tray
Cutting board
Knife
Frying Pan
Mixing Bowl
Grater
Sieve
Plate
Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C, fill and boil your kettle. 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 salt and pepper. Toss to coat, spread out and roast on the top shelf of your oven until the carrots are nicely browned and tender, 20-25 mins. Turn halfway.

2

Put the chicken in a bowl with a glug of oil and the Parisienne herbs. Season with salt. Rub the flavourings into the meat. IMPORTANT: Remember to wash your hands after handling raw meat! Heat a frying pan on medium-high heat. Brown the chicken for 2-3 mins on each side. Tip: Do in batches if necessary. Transfer to the baking tray with the carrots and roast on the top shelf of your oven for 18-20 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

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!). Dissolve the chicken stock powder in the boiling water (see ingredients for amount). Drain and rinse the lentils in a sieve.

4

Wipe out the now empty frying pan and pop back on medium heat. Add a drizzle of oil and the red onion. Stir and cook until softened, 5-6 mins then add the garlic. Cook for a minute more and then add the chicken stock. Bring to the boil, then turn it down a little and simmer to reduce by half, 5-6 mins. Mix in the lentils and crème fraîche. Heat until piping hot, then remove from the heat.

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 slices and get ready to plate.

6

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