Express
Indian-Style Chicken and Lentils
over rice
Prep & Cook Time: 15-20 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Brown Lentils
- 5⅗ fl. oz. Coconut Milk
- 5.47 oz. Long Grain White Rice
- 1 Shallot
- 2 Tbsp. Tomato Puree
- ¼ oz. Cilantro
- 2 tsp. Chile and Cumin Rub
- ½ tsp. Garlic Salt
- ¼ tsp. Red Pepper Flakes
- 1 tsp. Curry Powder
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories940
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Carbohydrates102g
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Net Carbs90g
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Fat36g
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Protein43g
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Sodium1650mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salted Butter
- Salt
- 1 Medium Non-Stick Pan
- 1 Medium Pot
- 1 Small Pot
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using antibiotic free chicken, follow same instructions.
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If using sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Cook the Rice
Bring a small pot with rice and 1 1/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and stir in 1 Tbsp. softened salted butter until combined. Set aside and cover to keep warm.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Coarsely chop cilantro.
Peel and finely chop shallot.Pat chicken dry and season both sides with curry powder and a pinch of salt. -
3 Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner.While chicken cooks, continue recipe. -
4 Cook Lentils and Finish Dish
Place a medium pot over medium heat and add 2 tsp. olive oil.
Add shallots to hot pot. Stir often until slightly tender, 1-2 minutes.Add tomato puree, lentils, chile and cumin rub, garlic salt, a pinch of pepper, red pepper flakes (to taste), and coconut milk. Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed. Stir to combine and bring to a simmer.Once simmering, stir often until mixture is slightly thickened, 3-5 minutes.If too thick, add water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping lentils with chicken. Slice chicken, if desired. Garnish with cilantro. Bon appétit!
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