Pomegranate Chicken with Spiced Lentils and Labneh

This light supper is full of Middle Eastern flavours!
Cals 707 · Prot 65 · Carbs 69 · Fat 18
Low-Carb
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30 min
photo
This light supper is full of Middle Eastern flavours!
Cals 707 · Prot 65 · Carbs 69 · Fat 18
Low-Carb
Try Hello Chef Now
Download PDF
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

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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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