Creamy Philadelphia, spinach and lentils work perfectly with the crispy texture of this chicken recipe to create a deliciously healthy but warming dinner. Topped with blistered cherry tomatoes to finish!
20 Minutes. Delicious, nutritious & quick!
2 x 180g Australian free range chicken breast
1 x 400g tin lentils
600ml natural chicken stock
12 cherry tomatoes
1 cup baby spinach
1 brown onion
Prepare chicken & veg
Combine chicken with a drizzle of olive oil, salt and pepper. Chop the baby spinach. Peel and finely dice the onion.
Sauté the onion for 2 – 3 minutes. Add the lentils and stock. Stir well. Season with salt and pepper and cook for 15 minutes. Add the spinach and Philadelphia, combine well. Cook for a further 5 minutes. Remove from heat and cover. Set aside.
Cook chicken & tomatoes
Heat a fry pan to a medium to high heat with a drizzle of olive oil. Place chicken and cherry tomatoes in pan. Cook for 8 minutes, turning the chicken and tomatoes every 2 minutes. Remove from heat.
Slice chicken. Spoon creamed lentils and spinach onto plates. Top with chicken and cherry tomatoes.
ABOUT THE COOK'S GROCER:
The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.
We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.
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