a) Preheat your oven to 200°C. b) Trim the carrot then halve lengthways (no need to peel). Thinly slice widthways. c) Roughly chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press). d) Drain and rinse the lentils. e) Heat a drizzle of oil in a large frying pan on medium-high heat.

a) Lay your chicken breast on the chopping board, place your hand flat on top and slice into it from the side until there is 2cm left (don't slice all the way through). Open it up like a book. Repeat for the other breast(s). IMPORTANT: Wash your hands after handling chicken and its packaging. b) Season the chicken with salt and pepper then lay them in the frying pan. c) Cook until browned, 3-4 mins each side. Transfer the chicken to a baking tray and roast on the top shelf of your oven until the chicken is cooked, 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) Meanwhile, heat a splash of oil in the now empty frying pan (no need to wash) over medium-high heat. b) Add the carrot, stir and cook until softened, 4-5 mins. c) Stir in the garlic and cook for one minute.

a) Stir in the mustard and water (see ingredients for amount). Bring to the boil then add in the chicken stock paste. b) Simmer for 2 mins, then add the spinach a handful at a time until wilted and piping hot, 1-2 mins. c) Stir in the creme fraiche and lentils. Simmer for one minute until piping hot. d)Taste and season with salt and pepper if needed.

a) Once the chicken is cooked, remove it from the oven and rest for a couple of minutes. b) Slice the chicken into thin strips.

a) Reheat the lentils if needed (add a splash of water if has become a little dry) b) Stir in half the parsley. c) Spoon the creamy lentils into your bowls. d) Top with the chicken slices and a sprinkle of remaining parsley. Enjoy!