Parisienne Spiced Chicken with Balsamic Mustard Lentils |
Favourites 53
Total Time: 1 Hour

Serves 2

Parisienne herbs have a fragrant, earthy flavour with warm, tart notes – ideal as a rub for chicken, and perfectly complemented by these slightly sweet roasted carrots and creamy, balsamic lentils.


  • 1 pack of chantenay carrots
  • 2 chicken breasts
  • 1½ tsp of Parisienne herbs
  • 1 red onion, sliced
  • 1 garlic clove, grated
  • 1 small bunch of flat leaf parsley, chopped
  • ½ of a Knorr Chicken Stock Pot
  • 1 tin of lentils
  • 1 small pot of crème fraîche
  • 1 tbsp of Tracklements Punchy Balsamic Mustard


  1.  Preheat your oven to 200°C and put the kettle on to boil. Chop the tops off the chantenay carrots (no need to peel) and pop onto a lined baking tray. Drizzle over a splash of oil and season with a pinch of salt. Toss to coat in the oil and roast on the top shelf of your oven until the carrots are nicely browned and soft enough to eat, 20-25 mins. Turn halfway through cooking.
  2.  Put each chicken breast into a mixing bowl with a glug of oil and the Parisienne spice blend. Season with salt and then rub the spices into the chicken. Heat a splash of oil in a frying pan over medium-high heat and brown each chicken breast for two mins on each side. Transfer to the baking tray with the carrots and pop back on the top shelf of your oven for 23-25 minutes.
  3.  Meanwhile, halve, peel and thinly slice the red onion into half moons. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all). Dissolve the chicken stock pot in the boiling water. Drain the vert lentils in a sieve and rinse under cold water.
  4.  Wash your frying pan if it's burnt and heat a splash of oil over medium heat. Add the onion. Stir and cook until softened, around mins, then add the garlic. Cook for one minute more and add the chicken stock. Bring to the boil, then turn it down a little and simmer to reduce by half, which sould take around five mins. Mix in the lentils and crème fraîche. Heat until piping hot, then remove from the heat
  5.  When the chicken is cooked, take it out of your oven and leave to rest for a couple of minutes on a chopping board. Slice each breast into six even pieces and get ready to plate.
  6. Reheat the lentil mixture if necessary and then stir in the parsley and half of the punchy balsamic mustard. Taste and add more mustard, salt and black pepper if necessary. Share between your bowls. Arrange the roasted carrots on one side and then finish with the spiced chicken.

Recipe from HelloFresh’s new naturally gluten-free menu, available in the Classic Box at


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