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Seared Chicken Breasts & Savoury Puy Lentils

Brussels Sprouts & Baby Greens Salad

Cooking time

30 minutes




910 /serving

Open the dictionary to the word “hearty” and you’ll find this recipe under the definition. It’s got all the makings of a cozy, calming evening at home. For some rustic charm, enjoy an ample helping of lentils cooked with demi-glace and wilted greens. Alternate with bites of tender, pan-cooked chicken breasts and oven-browned Brussels sprouts. There’s even a sharply dressed side salad under a scattering of sunflower seeds for a meal in perfect four-part harmony.

We will send you:

  • 2 Chicken breasts
  • 120g Baby spinach (or baby kale)
  • 225g Brussels sprouts
  • 1 Shallot (or onion)
  • 2 Celery stalks
  • 15ml Sherry vinegar
  • 25g Sunflower seeds
  • 12g Chicken demi-glace
  • 110g Puy lentils
  • 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)

Contains: Sulphites

You will need:

Medium pot
Large pan
Sheet pan
Olive oil
Salt & pepper (S&P)
Parchment paper
Total Fat
50 g
Saturated Fat
7 g
1690 mg
Total Carb
56 g
8 g
62 g
25 g
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Start the lentils
Preheat the oven to 450°F. Bring a medium pot of water to a boil. Add the lentils and reduce the heat to medium. Boil, 20 to 25 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and set aside in a warm spot.
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Roast the Brussels sprouts
Halve the Brussels sprouts (or quarter if very large). On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Arrange in a single layer and roast, stirring halfway, 14 to 16 min., until golden brown and tender. Remove from the oven and set aside in a warm spot.
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Cook the sunflower seeds & chicken
In a large pan, heat a drizzle of oil on medium-high. Toast the sunflower seeds, stirring frequently, 2 to 3 min., until golden brown. Transfer to a bowl and season with S&P. Wipe out the pan. In the same pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ½ the remaining spices and S&P. Cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan.
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Mise en place
Thinly slice the celery crosswise. Peel, halve and mince the shallot.
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Finish the lentils
In the reserved pan, heat a generous drizzle of olive oil on medium-high. Sauté the celery and shallot, 1 to 2 min., until fragrant. Add the lentils, demi-glace, a handful of spinach, 1 tsp of vinegar (double for 4 portions) and ½ the reserved cooking water. Cook, 2 to 3 min., until the spinach has wilted and the liquid is slightly reduced; season with the remaining spices and S&P. If the lentils seem dry, gradually add the remaining cooking water until you achieve your desired consistency.
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Make the salad & serve
In a medium bowl, combine the sunflower seeds, remaining spinach and vinegar, and 2 tbsp olive oil (double for 4 portions); season with S&P. Toss well. Slice the chicken against the grain. Divide the lentils between your plates. Top with the Brussel sprouts, chicken and a spoonful of the salad. Serve any remaining salad on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.