Chicken, Lentil Loaded Spuds & Tomato Salad
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Chicken, Lentil Loaded Spuds & Tomato Salad

Chicken, Lentil Loaded Spuds & Tomato Salad

with Tamarind Chutney

Bursting with Indian-inspired flavours, this winner chicken dinner is comfort on a plate. If you love lentil dhal over rice, wait till you try it on the baked potatoes. Trust us, it works.

This recipe is under 650kcal per serving.

Allergens:
Almond
•Soy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time50 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

2

Potato

1

Brown Onion

2

Garlic

1

Carrot

1

Mumbai Spice Blend

1

Tomato Paste

1

Coconut Milk

½

Vegetable Stock Pot

1

Flaked Almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1

Mint

1

Chicken Breast

1

Snacking Tomatoes

1

Lentils

1

Mixed Salad Leaves

1

Tamarind Chutney

(Contains Soy;)

Not included in your delivery

olive oil

water

white wine vinegar

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Nutritional Values

Energy (kJ)3246 kJ
Calories776 kcal
Fat22.4 g
of which saturates15.7 g
Carbohydrate72.1 g
of which sugars26.3 g
Dietary Fibre14.9 g
Protein64.2 g
Sodium1530 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• Preheat oven to 200°C/180°C fan-forced. • Slice potato into halves. • Place potato halves on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Arrange so that each potato is cut-side down. • Bake until crisp and tender, 35-45 minutes. • Remove from oven, then carefully turn each potato to be cut-side up. • Return to oven to bake until golden, a further 6-8 minutes.

TIP: If your oven tray is crowded, divide the potatoes between two trays.

2

• While the potatoes are baking, finely chop brown onion and garlic. • Halve snacking tomatoes then set aside. • Grate carrot. • Drain and rinse lentils. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • While the potatoes are baking, finely chop brown onion and garlic. • Halve snacking tomato, then set aside. • Grate carrot. • Drain and rinse half of the lentils. • Cut chicken breast into 2cm chunks.

3

• When the potatoes have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan, over medium-high heat. • Cook onion and carrot, tossing, until tender, 4-5 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • When the potatoes have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan, over medium-high heat. • Cook chicken, onion and carrot, until chicken is browned and cooked through (when no longer pink inside), 4-5 minutes.

4

• Add garlic, Mumbai spice blend and tomato paste. Cook until fragrant, 1 minute. • Stir in lentils, coconut milk, vegetable stock powder and the water. Simmer until thickened, 2-4 minutes. • Season with salt and pepper to taste.

5

• While the lentils are simmering, combine a drizzle of white wine vinegar and olive oil in a medium bowl. Season, then add mixed salad leaves and tomato. Toss to coat.

6

• Divide potatoes and tomato salad between plates. • Spoon lentils over potatoes. Sprinkle with flaked almonds. Tear over mint leaves. • Serve with tamarind chutney. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide potatoes and cucumber salad between plates. • Spoon chicken and lentils over potatoes. Sprinkle with flaked almonds. Tear over mint leaves. • Serve with tamarind chutney. Enjoy!