Pomegranate Chicken with Spiced Lentils and Labneh

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Instructions

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1 Roast lentils

Preheat the oven to 200°C/180°C fan. Drain, rinse and dry the lentils. Peel and slice the onion into wedges. Place the lentils and onion on a lined baking tray. Spread them in an even, thin layer, drizzle with oil. Sprinkle with the Ras el hanout. Roast for 15-20 min or until the lentils are crispy. 

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2 Fry chicken

Meanwhile, heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through. Once cooked through, add the soy saucehoney and pomegranate molasses and fry for 1 min further. Set aside. 

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3 Prep

Meanwhile, finely chop the parsley leaves. Halve the pomegranate, hold each half over a large bowl, seeds facing down. Hit the skin with a wooden spoon, squeezing to release the seeds. Discard the shell and membrane. Roughly chop the cucumber

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4 Serve

Once ready, stir the parsley leaves through the lentils and sprinkle with salt. Slice the chicken. Serve alongside the lentilslabneh, cucumber and top with the pomegranate seeds. Drizzle over the pomegranate molasses from the pan. 

Tips for fussy eaters

Serve with rice!

Pro tip

If the chicken is browning too quickly without cooking all the way through, add a splash of water to the pan, reduce the heat and cover with a lid until fully cooked.

This light supper is full of Middle Eastern flavours!

Cooking Time: 30 min

Cals 714 · Prot 65 · Carbs 71 · Fat 18

Ingredients

Number of people

Chicken breast 400 Grams
Canned lentils 265 Grams
Red onion 1 Piece
Olive oil 1 Tbsp
Ras el hanout 5 Grams
Salt 0.5 Tsp
Soy sauce 10 ML
Honey 15 Grams
Pomegranate molasses 20 Grams
Fresh parsley 15 Grams
Pomegranate 1 Piece
Cucumber 1 Piece
Labneh 200 Grams

This light supper is full of Middle Eastern flavours!

Cooking Time: 30 min

Cals 714 · Prot 65 · Carbs 71 · Fat 18

Instructions

photo

1 Roast lentils

Preheat the oven to 200°C/180°C fan. Drain, rinse and dry the lentils. Peel and slice the onion into wedges. Place the lentils and onion on a lined baking tray. Spread them in an even, thin layer, drizzle with oil. Sprinkle with the Ras el hanout. Roast for 15-20 min or until the lentils are crispy. 

photo

2 Fry chicken

Meanwhile, heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through. Once cooked through, add the soy saucehoney and pomegranate molasses and fry for 1 min further. Set aside. 

photo

3 Prep

Meanwhile, finely chop the parsley leaves. Halve the pomegranate, hold each half over a large bowl, seeds facing down. Hit the skin with a wooden spoon, squeezing to release the seeds. Discard the shell and membrane. Roughly chop the cucumber

photo

4 Serve

Once ready, stir the parsley leaves through the lentils and sprinkle with salt. Slice the chicken. Serve alongside the lentilslabneh, cucumber and top with the pomegranate seeds. Drizzle over the pomegranate molasses from the pan. 

Tips for fussy eaters

Serve with rice!

Pro tip

If the chicken is browning too quickly without cooking all the way through, add a splash of water to the pan, reduce the heat and cover with a lid until fully cooked.

Ingredients

Number of people

Chicken breast 400 Grams
Canned lentils 265 Grams
Red onion 1 Piece
Olive oil 1 Tbsp
Ras el hanout 5 Grams
Salt 0.5 Tsp
Soy sauce 10 ML
Honey 15 Grams
Pomegranate molasses 20 Grams
Fresh parsley 15 Grams
Pomegranate 1 Piece
Cucumber 1 Piece
Labneh 200 Grams
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