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Warming Roast Chicken Breast and Masala Lentil Dal

Warming Roast Chicken Breast and Masala Lentil Dal

with Yoghurt and Spinach

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Dal isn't just the name for the dish, but also the lentils that make it. With masala spices and charred courgette, our Warming Roast Chicken Breast and Masala Lentil Dal finishes the dish with cumin roasted chicken.

Tags:
Calorie Smart
Allergens:
Milk

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 20 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Onion

1 unit(s)

Courgette

(May contain traces of: Sellerie)

3 unit(s)

Garlic Clove**

1 carton(s)

Lentils

(May contain traces of: Gerste, Glutenhaltiges Getreide, Kamut, Khorasan, Hafer, Roggen, Spelt, Weizen)

2 unit(s)

British Chicken Breasts

1 sachet(s)

Ground Cumin

1 sachet(s)

Tandoori Masala Mix

1 carton(s)

Tomato Passata

10 grams

Chicken Stock Paste

40 grams

Baby Spinach

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

Not included in your delivery

150 milliliter(s)

Water for the Dal

1 tbsp

Honey

Nutritional information

Energy (kJ)1906 kJ
Energy (kcal)456 kcal
Fat11.8 g
of which saturates4.5 g
Carbohydrate44 g
of which sugars21 g
Dietary Fibre11.1 g
Protein48.9 g
Salt3.1 g
Calcium33 mg
Iron0.9 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve
•Garlic Press
•Large Frying Pan
•Baking Tray

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Halve, peel and thinly slice the onion. Trim the courgette and slice into 1cm thick rounds. Peel and grate the garlic (or use a garlic press). Drain and rinse the lentils in a sieve.

Heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 3-4 mins each side.

Once cooked, season with salt and pepper, then remove from the heat. Transfer the charred courgettes to a plate and set aside. Give the frying pan a quick wipe clean.

2

Heat a drizzle of oil in the (now empty) frying pan on medium-high heat.

Season the chicken with salt and pepper, then sprinkle with the ground cumin to evenly coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

3

Once the oil is hot, lay the chicken into the pan and cook until browned, 5 mins each side.

Once browned, transfer the chicken to a baking tray and roast on the top shelf of your oven until cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.

4

Heat the (now empty) frying pan used for the chicken on medium heat with a drizzle more oil if needed.

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 8-10 mins.  

Stir in the garlic and tandoori masala mix. Fry for 1 min more. 

Stir through the passata, lentils, chicken stock paste, water for the dal and half the honey (see pantry for both amounts). Bring to the boil, then simmer until the sauce has thickened slightly, 3-4 mins. 

5

When the dal is ready, stir in the charred courgette and then the spinach a handful at a time until wilted and piping hot, 1-2 mins. 

Add half the yoghurt and stir well to combine. Remove from the heat. 

Once the chicken is cooked, drizzle over the remaining honey. Thinly slice the chicken.

6

Share the lentil dal between your bowls. 

Top with the sliced chicken. Drizzle over the remaining yoghurt to finish. 

Enjoy!

Meal right image

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