Meal Kit
Ras el Hanout Scented Chicken Breast
Wilted Swiss Chard, Beluga Lentils, Granny Smith Apple Chutney
Prep & Cook Time: 40-50 min.
Spice Level: Mild
Cook Within: 5 days
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Under %{max_calories} calories
Chef
Scott Gorsky
As soon as the seasoned chicken breast hits the hot pan, the warm, earthy aromas of cumin will fill your kitchen and your soul. Native to the Middle East, cumin remains a fixture of that region's cuisines, as well as the Americas. Paired with beluga lentils, tender wilted chard and a tangy-sweet apple chutney, this is a flavor experience you won't soon forget.
In Your Box (serves 2)
- 2 Boneless Skinless Chicken Breast
- 1 Navel Orange
- 1 Granny Smith Apple
- 1 Red Onion
- 5 oz. Swiss Chard
- ⅔ cup Beluga Lentils
- ½ fl. oz. Apple Cider Vinegar
- 4 Cilantro Sprigs
- ¼ oz. Honey
- 1 tsp. Chopped Ginger
- 1½ tsp. Ras El Hanout
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) lPE8173K
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Calories930
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Carbohydrates134g
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Net Carbs126g
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Fat5g
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Protein85g
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Sodium720mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Baking Sheet
- 1 Small Pot
- 1 Wire-Mesh Strainer
- 1 Medium Oven-Safe Pan
- 1 Small Pan
- 1 Medium Pan
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
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1 Prepare the Ingredients
Preheat oven to 375 degrees. Prepare a baking sheet with foil. Rinse chicken breasts and pay dry. Thoroughly rinse produce and pat dry. Halve orange. Peel apple, core, and dice into 1/2" pieces. Dice onion into 1/2" pieces. Stem swiss chard and chop leaves into thick strips. Stem cilantro and coarsely chop.
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2 Start the Beluga Lentils
Bring a small pot with lentils and 2 cups water to a boil. Place a wire-mesh strainer in the sink. Reduce to a bare simmer, cover, and cook 20 minutes, until lentils are tender and nearly all liquid has evaporated. Drain in strainer if lentils are cooked, but too much liquid remains.
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3 Cook the Chicken Breasts
Heat a medium pan over medium-high heat and add 1 tsp. olive oil. Season chicken breasts evenly with ras el hanout and a good pinch of salt and pepper. Add chicken to pan and sear on all sides, 4-5 minutes per side. Remove to baking sheet and roast in oven 10 minutes or until chicken reaches an internal minimum temperature of 165 degrees. Remove from oven and let rest. Wipe pan clean.
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4 Make the Chutney
Bring a small pan with diced onion, apple, vinegar, ginger, honey, and 2 Tbsp. water to a boil over medium-high heat. Reduce to simmer and continue cooking until water has mostly evaporated and onions and apples are soft, about 6 minutes. Squeeze juice from the orange into chutney and cook 2-3 more minutes. Stir in half of the chopped cilantro and set aside.
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5 Cook the Chard
Heat pan used for chicken breasts over medium heat and add 1 tsp. olive oil. Add chard and stir constantly until just beginning to wilt, 3-4 minutes. Season with a pinch of salt and pepper.
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6 Plate the Dish
Mound lentils in the center of the plate. Top lentils with wilted chard and arrange slices of chicken breasts in front of the lentils. Top chicken breasts generously with chutney and sprinkle with cilantro.
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