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Zahtar Spiced Chicken and Bacon lardons

Zahtar Spiced Chicken and Bacon lardons

with Creamy Lentils

Custom recipe
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Tags:RapidUnder 600 calories

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 conflict 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.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 sachet

Zahtar Spice

2 unit(s)

Chicken Fillet

1 pack(s)

Brown Lentils

1 unit(s)


1 unit(s)

Garlic Clove

90 grams

Bacon Lardons

1 sachet

Ground Cumin

10 grams

Chicken Stock Paste

100.05 grams

Creme Fraiche


Not included in your delivery

75 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2462 kJ
Energy (kcal)588 kcal
Fat28.0 g
of which saturates11.0 g
Carbohydrate29 g
of which sugars8.0 g
Protein58 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Garlic Press
Instructionsarrow up iconarrow up icon
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a) Preheat your grill to high. b) Pop the chicken on a baking tray. c) Sprinkle the Zahtar spice over the chicken. d) Season with salt and drizzle on a splash of oil. e) Rub the flavours into the chicken. f) IMPORTANT: Wash your hands after handling raw chicken.


a) Pop the baking tray under the grill. b) Grill the chicken until cooked through and golden, 15-18 mins, turning halfway. c) IMPORTANT: The chicken is done when no longer pink in the middle!


a) Drain and rinse the lentils. b) Trim the courgette, quarter lengthways then chop widthways into small pieces. c) Peel and grate the garlic (or use a garlic press).


a) Heat a splash of oil in a saucepan over medium heat. b) Add the bacon lardons and cook for 2 mins, then add the courgette, garlic and ground cumin. c) Cook, stirring, for 1-2 mins, then add the water (see ingredients for amount). d) Bring to the boil then stir in the stock paste and lentils. e) Simmer until the courgette is tender stirring occasionally., 5-6 mins.


a) When the chicken is ready, transfer to a plate. b) Keep to one side.


a) Stir the crème fraiche into the lentils and bring to the boil. b) Season to taste with salt and pepper. c) Share the lentils between your bowls and top with the chicken. d) Enjoy!