Ras el Hanout Scented Chicken Breast

Wilted Swiss Chard, Beluga Lentils, Granny Smith Apple Chutney

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Calories Conscious
A note about serious food allergies

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 Granny Smith Apple
  • 1 Navel Orange
  • 1 Red Onion
  • 5 oz. Swiss Chard
  • 4 Cilantro Sprigs
  • ⅔ cup Beluga Lentils
  • 1½ tsp. Ras El Hanout
  • ½ fl. oz. Apple Cider Vinegar
  • 1 tsp. Chopped Ginger
  • ¼ oz. Honey
  • Nutrition (per serving)

  • Calories
    914
  • Carbohydrates
    55g
  • Fat
    17g
  • Protein
    68g
  • Sodium
    475mg
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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
  • Step 1 - Prepare the Ingredients
    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 ½" pieces. Dice onion into ½" pieces. Stem swiss chard and chop leaves into thick strips. Stem cilantro and coarsely chop.

  • Step 2 - Start the Beluga Lentils
    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.

  • Step 3 - Cook the Chicken Breasts
    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.

  • Step 4 - Make the Chutney
    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.

  • Step 5 - Cook the Chard
    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.

  • Step 6 - Plate the Dish
    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.