Pomegranate Chicken with Spiced Lentils and Labneh

Name: Pomegranate Chicken with Spiced Lentils and Labneh
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 400 Grams of Canned lentils; 1 Piece of Red onion; 1 Tbsp of Olive oil; 5 Grams of Ras el hanout; 1 Tsp of Salt; 10 ML of Soy sauce; 15 Grams of Honey; 20 Grams of Pomegranate molasses; 15 Grams of Fresh parsley; 1 Piece of Pomegranate; 1 Piece of Cucumber; 200 Grams of Labneh

This light supper is full of Middle Eastern flavours!

54 Reviews

Cals 696 · Prot 64 · Carbs 56 · Fat 23

Low Carb

30 min

Pomegranate Chicken with Spiced Lentils and Labneh

This light supper is full of Middle Eastern flavours!

54 Reviews

Cals 696 · Prot 64 · Carbs 56 · Fat 23

Low Carb

Ingredients

Chicken breast

400 Grams

Canned lentils

400 Grams

Red onion

1 Piece

Olive oil

1 Tbsp

Ras el hanout

5 Grams

Salt

0.5 Tsp

Soy sauce 9*10*11*

10 ML

Honey

15 Grams

Pomegranate molasses

20 Grams

Fresh parsley

15 Grams

Pomegranate

1 Piece

Cucumber

1 Piece

Labneh 4*

200 Grams

Allergens

*9 Soya, *10 Wheat, *11 Gluten, *4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2916 / 696
Fats (g)	22.6
of which saturated (g)	11.7
Carbohydrates (g)	56
of which sugars (g)	26.9
Fibers (g)	14.3
Proteins (g)	63.7
Salt (g)	3.4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

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.

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 sauce, honey and pomegranate molasses and fry for 1 min further. Set aside.

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.

4 Serve

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

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