Chicken, Lentil Loaded Spuds & Tomato Salad

Name: Chicken, Lentil Loaded Spuds & Tomato Salad with Tamarind Chutney
Total time: 50 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 2 potato; 1 brown onion; 2 clove garlic; 1 packet snacking tomatoes; 1 carrot; 1 packet lentils; 1 sachet Mumbai spice blend; 1 packet tomato paste; 1 packet coconut milk; ½ packet vegetable stock pot; ¼ cup water; drizzle white wine vinegar; 1 packet mixed salad leaves; 1 packet flaked almonds; ½ packet mint; 1 packet Tamarind Chutney; 1 packet chicken breast

with Tamarind Chutney

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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

The quantities provided above are averages only.

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

potato

brown onion

2 clove

garlic

1 packet

snacking tomatoes

carrot

1 packet

lentils

1 sachet

Mumbai spice blend

1 packet

tomato paste

1 packet

coconut milk

½ packet

vegetable stock pot

1 packet

mixed salad leaves

1 packet

flaked almonds

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

½ packet

mint

1 packet

Tamarind Chutney

(Contains: Soy;)

1 packet

chicken breast

Not included in your delivery

olive oil

¼ cup

water

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2530 kJ

Calories314 kcal

Fat19.9 g

of which saturates14.9 g

Carbohydrate71.9 g

of which sugars26.3 g

Dietary Fibre24.2 g

Protein27.6 g

Sodium1460 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• 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.

• 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.

• 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.

• 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.

• 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.

• 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!