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Zahtar Spiced Chicken

Zahtar Spiced Chicken

with Veggie Packed Lentil Dal

Balanced
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Lentils - renowned for being a good source of fibre and a health food staple, they are also easy to adapt and use as the base of a dish. The HF chefs take you on a culinary journey with the warming aromas of cumin, thyme, and the zesty scent of sumac found in the zahtar spice. Delicious..!

Tags:Under 550 caloriesLow Sat Fat
Allergens:Celery

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Red Onion

1 unit(s)

Carrot

1 unit(s)

Garlic Clove

1 unit(s)

Courgette

1 bunch(es)

Flat Leaf Parsley

½ unit(s)

Lemon

1 pot(s)

Ground Cumin

½ sachet

Tomato Puree

100 grams

Red Split Lentils

1 sachet

Chicken Stock Powder

(ContainsCelery)

2 unit(s)

Chicken Breast

1 pot(s)

Zahtar Spice

Not included in your delivery

500 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2008 kJ
Energy (kcal)480 kcal
Fat7.0 g
of which saturates2.0 g
Carbohydrate49 g
of which sugars18.0 g
Protein56 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Saucepan
Plate
Baking Tray
Frying Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

Halve, peel and thinly slice the red onion. Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces. Peel and grate the garlic (or use a garlic press). Trim the courgette then slice into rounds about 1cm thick. Roughly chop the parsley (stalks and all). Zest then halve the lemon.

2

Heat a splash of oil in a large saucepan on medium-high heat. Add the onion and carrot. Stir and cook until starting to soften, 3-4 mins. Add the garlic, ground cumin and tomato purée, stir and cook for 1 minute. Next, add the red lentils, water (see ingredients for amount) and stock powder. Stir to dissolve and bring to the boil. Lower the heat and simmer until the lentils are completely soft, stirring occasionally, 15 mins. Preheat your grill to high.

3

As the lentils bubble away, lay your chicken breast(s) on the chopping board, place your hand flat on top and slice into it from the side (being careful not to slice all the way). Open it up like a book. Repeat for the other breast(s). Pop onto a plate, season with salt, pepper, lemon zest and zahtar spice. Add a splash of oil and coat the chicken all over, using your hands. IMPORTANT: Remember to wash your hands and equipment your hands after handling raw meat.

4

Lay the chicken breast(s), opened flat out on a foil-lined baking tray and pop under your grill. Grill until browned on both sides and cooked through, 5-6 mins on each side. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

5

While the chicken cooks, heat a frying pan over high heat (no oil). When hot, add the courgette and cook until charred, 3-4 mins on both sides. Remove from the pan, allow to cool and cut into small chunks. Add to the dal and get ready to serve!

6

Season the dal to taste with salt, pepper and a squeeze of lemon juice. Stir in half the parsley. Share between your bowls. Halve the chicken breast and serve on top of the dal. Finish with a sprinkling of parsley and a final squeeze of lemon juice. Enjoy!