We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Moroccan-Style Chicken & Lentils
with Tomatoes & Feta Cheese
35 min 6 SmartPoints®Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
2 Servings
- Est. 570 Cals/serving
-
View All
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
This vibrant recipe highlights ras el hanout (a beloved North African blend of cumin, coriander, cinnamon, and more), which lends warming flavor to the pieces of tender chicken we’re serving over hearty green lentils and vegetables. For a pleasantly tangy finish, we’re topping it all with bites of crumbly feta cheese.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
fresh
ingredients
Title
-
10 oz Chopped Chicken Breast
- ½ cup Green Lentils
- 4 oz Grape Or Cherry Tomatoes
- 6 oz Carrots
- 2 cloves Garlic
- 2 Scallions
-
1 oz Sliced Roasted Red Peppers
- 1½ oz Feta Cheese
- 1 Tbsp Rice Vinegar
- 1 Tbsp Ras El Hanout
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Cook the lentils:
Fill a medium pot with water; cover and heat to boiling on high. Once boiling, add the lentils and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain and rinse the lentils under warm water, then return to the pot.
2
Prepare the ingredients:
While the lentils cook, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Roughly chop the peppers. Thinly slice the scallions, separating the white bottoms and hollow green tops. Place the sliced white bottoms of the scallions in a bowl; top with the vinegar. Crumble the cheese.
3
Cook the chicken:
While the lentils continue to cook, pat the chicken dry with paper towels. Place in a bowl; season with salt, pepper, and enough of the ras el hanout to coat (you may have extra). Toss to thoroughly coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.
4
Cook the vegetables:
Add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped garlic and halved tomatoes. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Finish the lentils & serve your dish:
To the pot of cooked lentils, add the cooked vegetables, chopped peppers, 2 teaspoons of olive oil, and the scallion-vinegar mixture. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished lentils topped with the cooked chicken and crumbled cheese. Garnish with the sliced green tops of the scallions. Enjoy!
1
Cook the lentils:
Fill a medium pot with water; cover and heat to boiling on high. Once boiling, add the lentils and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain and rinse the lentils under warm water, then return to the pot.
2
Prepare the ingredients:
While the lentils cook, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Roughly chop the peppers. Thinly slice the scallions, separating the white bottoms and hollow green tops. Place the sliced white bottoms of the scallions in a bowl; top with the vinegar. Crumble the cheese.
3
Cook the chicken:
While the lentils continue to cook, pat the chicken dry with paper towels. Place in a bowl; season with salt, pepper, and enough of the ras el hanout to coat (you may have extra). Toss to thoroughly coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.
4
Cook the vegetables:
Add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped garlic and halved tomatoes. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Finish the lentils & serve your dish:
To the pot of cooked lentils, add the cooked vegetables, chopped peppers, 2 teaspoons of olive oil, and the scallion-vinegar mixture. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished lentils topped with the cooked chicken and crumbled cheese. Garnish with the sliced green tops of the scallions. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered