with Creamy Tomato Braised Lentils
Ingredients: Lentils (lentils, water, salt, calcium chloride, disodium EDTA, citric acid) • Chicken breasts • Carrot • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Spinach • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Honey • Chicken stock powder (soy) (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) • Harissa spice blend (spices, salt, garlic powder, canola oil, silicon dioxide, spice extract) • Green onion.
Allergens
Tags
Chicken Breasts
2 unit(s)
Lentils, canned
1 unit(s)
Carrot
1 unit(s)
Green Onion
2 unit(s)
Baby Spinach
56 g
Cream
56 mL
Honey
1 unit(s)
Harissa Spice Blend
7 g
Chicken Stock Powder
7.5 g
Tomato Sauce Base
4 tbsp
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- Heat a medium non-stick pan (large pan for 4 servings) over medium-high.
- While pan heats, in a small bowl, combine honey and half the Harissa Spice Blend.
- Pat chicken dry with paper towels. Season with salt and pepper. When pan is hot, add 1/2 tbsp (1 tbsp) oil and chicken. Reduce heat to medium. Cover and cook for 8-12 min, flipping halfway, until chicken is cooked through.**
- While chicken cooks, heat a large pot over medium-high (same for 4 servings).
- Meanwhile, peel, then halve carrot lengthwise. Cut into 1/8-inch half-moons.
- Thinly slice green onions, keeping green and white parts separate.
- When pot is hot, add 1/2 tbsp (1 tbsp) oil, carrots and green onion whites. Season with salt and pepper. Cook for 3-4 min, stirring often, until tender-crisp and golden.
- While veggies cook, roughly chop spinach.
- Add stock powder, lentils along with their liquid, cream, tomato sauce base and 1/4 cup (1/2 cup) water. Bring to a boil over high.
- Cover and cook for 3-4 min, stirring often, until veggies are tender.
- When chicken is cooked, remove from heat. Pour honey-harissa mixture over top.
- Thinly slice chicken.
- Add spinach to lentils. Season with salt and pepper. Stir to combine.
- Divide lentils between bowls.
- Top with chicken. Spoon any sauce from the pan over top.
- Sprinke remaining green onions over top.
630
kcal
Calories
23
g
Fat
8
g
Saturated Fat
53
g
Carbohydrate
15
g
Sugar
12
g
Dietary Fiber
54
g
Protein
165
mg
Cholesterol
1460
mg
Sodium
0.2
g
Trans Fat
1650
mg
Potassium
125
mg
Calcium
6
mg
Iron
with Creamy Tomato Braised Lentils
with Creamy Tomato Braised Lentils
