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Moroccan-Style Chicken & Lentils
with Tomatoes & Feta Cheese
35 min 6 SmartPoints®Wellness at Blue Apron
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2 Servings
- Est. 570 Cals/serving
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View All
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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
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10 oz Chopped Chicken Breast
- ½ cup Green Lentils
- 4 oz Grape Or Cherry Tomatoes
- 6 oz Carrots
- 2 cloves Garlic
- 2 Scallions
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1 oz Sliced Roasted Red Peppers
- 1 Tbsp Rice Vinegar
- 1½ oz Feta Cheese
- 1 Tbsp Ras El Hanout
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
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