Parisienne Chicken

with Mustardy Lentils and Roasted Carrots

This delicious Parisienne Chicken with Mustardy Lentils and Roasted Carrots recipe is the perfect hearty weeknight dinner option!
View Instructions

Servings

2

Ready In:

35 minutes

Calories:

496 kcal per serving

Good For:

2 of your 5 a day

With Mustardy Lentils and Roasted Carrots

Parisienne Chicken

Per Serving:

Energy (kJ/kcal) – 2075/496

Fat (g) – 21

Sat. Fat (g) – 8

Carbohydrates (g) – 32

Sugars (g) – 14

Fiber (g) – 0

Protein (g) – 48

Cholesterol (mg) – 0

Salt (g) – 1

Ingredients
  • 2 Carrots
  • 1 Tbsp Parisienne Herbs
  • 1 Garlic Clove
  • 1 Chicken Stock
  • 100g Crème Fraîche
  • 2 Chicken Breasts
  • 1 Red Onion
  • 1 Bunch of Parsley
  • 1 Pack of Brown Lentils
  • 1 Tbsp Wholegrain Mustard
  • 100ml Water

Before you start, make sure to wash the veggies before you use them! You will also need some cooking tools, like a Kettle, Baking Tray, Bowl, Frying Pan, Wooden Spoon, Garlic Press, Measuring Jug, Sieve and a Bowl.

Step by Step Instructions

Step 1: Roast the Carrots

Preheat your oven to 200°C, fill and boil your kettle. Trim the carrot, then halve lengthways (no need to peel). Chop into 1cm wide batons. Pop on a baking tray. Drizzle with oil and season with salt and pepper.

Toss to coat, spread out and roast on the top shelf of your oven until the carrots are nicely browned and tender, 20-25 mins. Turn halfway.

Step 2: Cook the Kitchen

Put the chicken in a bowl with a glug of oil and the Parisienne herbs. Season with salt. Rub the flavourings into the meat.

IMPORTANT: Remember to wash your hands after handling raw meat!

Heat a frying pan on medium-high heat. Brown the chicken for 2-3 mins on each side.

TIP: Do in batches if necessary. Transfer to the baking tray with the carrots and roast on the top shelf of your oven for 18-20 mins.

IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

Step 3: Prep the Vegetables

Meanwhile, halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all!).

Dissolve the chicken stock powder in the boiling water (see ingredients for amount). Drain and rinse the lentils in a sieve.

Step 4: Cook the Lentils

Wipe out the now empty frying pan and pop back on medium heat. Add a drizzle of oil and the red onion. Stir and cook until softened, 5-6 mins then add the garlic. Cook for a minute more and then add the chicken stock.

Bring to the boil, then turn it down a little and simmer to reduce by half, 5-6 mins. Mix in the lentils and crème fraîche. Heat until piping hot, then remove from the heat.

Step 5: Slice the Chicken

When the chicken is cooked, take it out of your oven and leave to rest for a couple of minutes on a chopping board.

Slice each breast into six even slices and get ready to plate.

Step 6: Finish and Serve the Dish

Reheat the lentil mixture if necessary and then stir in the parsley and half of the mustard. Taste and add more mustard, salt and pepper if necessary.

Share between your bowls. Arrange the roasted carrots on top and then finish with the herby chicken. Enjoy!

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