Creamy Dijon Chicken
with Buttery Lentils & String Peas
Cooking time
15 minutes
Servings
2/4
Calories
840 /serving
This weeknight win takes care of you and your carb intake. It doubles down on proteins with chicken (pre-diced for convenience) and lentils deliciously imbued with Dijon mustard, capers and cream. Bonus: everything cooks in the same pan for easy clean up.
We will send you:
- 340g Diced chicken breasts
- 15ml Minced garlic
- 200g String peas (sugar snap peas or snow peas)
- 20g Capers
- 15ml Dijon mustard
- 540ml Lentils (canned)
- 1g Herbes de Provence
- 60ml Heavy cream
Contains: Milk • Mustard • Sulphites
You will need:
Large pan
Oil
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Total Fat
33 g
Saturated Fat
16 g
Sodium
1090 mg
Total Carb
67 g
Sugars
9 g
Protein
70 g
Fibre
16 g
Preparation
Cook the chicken
- Pat the chicken dry; season with S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, stirring occasionally, 2 to 4 min., until lightly browned.
- Add the mustard, cream, capers, herbes de Provence and ½ cup water (double for 4 portions).
- Cook, partially covered, stirring occasionally, 2 to 3 min., until the chicken* is through cooked and the sauce is slightly reduced; season with S&P.
Mise en place
- Meanwhile, drain and rinse the lentils.
- Remove the stem ends of the string peas.
Cook the lentils & vegetables
- To the pan of chicken, add the garlic and string peas. Cook, stirring often, 1 to 2 min., until fragrant and crisp-tender.
- Add the lentils and 2 tbsp butter (double for 4 portions). Cook, stirring often, 1 to 2 min., until warmed through; season with S&P.
Plate your dish
- Divide the lentils and vegetables between your plates.
- Top with the chicken. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
