Pomegranate Chicken with Spiced Lentils and Labneh

This light supper is full of Middle Eastern flavours!
284 Reviews
Cals 705 · Prot 65 · Carbs 56 · Fat 22
Low-Carb
Try Hello Chef Now
30 min
Pomegranate Chicken with Spiced Lentils and Labneh
This light supper is full of Middle Eastern flavours!
284 Reviews
Cals 705 · Prot 65 · Carbs 56 · Fat 22
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 9*
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, *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.

Before you start

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

Instructions

Roast lentils

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.
Fry chicken

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.
Prep

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.
Serve

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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