Chicken Ras El Hanout with Roast Cauliflower and Lentils

Chicken Ras El Hanout with Roast Cauliflower and Lentils

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, August 4, 2019.
Order Now
Order Now

Ingredients

CHICKEN

  • 1 pack lean chicken breasts
  • 1 pack ras el hanout

ROAST VEGETABLES

  • 1/2 cauliflower, diced 2cm
  • 1 carrot, cut into chips
  • 1 pack cauli spices
  • 1 pack sliced almonds and chopped dates
  • 1/2 can brown lentils, drained and rinsed
  • Juice of 1/2 lemon
  • 1/2 pack baby spinach

TO SERVE

  • 25g feta cheese, crumbled

Steps

  1. Preheat oven to 220°C.
  2. Prep & cook chicken. Pat chicken dry and cut into 2cm-thick strips lengthways. Combine in a bowl with ras el hanout and 1 tsp oil. Season, place on a lined oven tray and roast (on upper oven rack) for 12-14 minutes, until cooked through. Rest, covered.
  3. Prep & cook vegetables. Toss cauliflower, carrot, 1 tsp oil and cauli spices on a second lined oven tray and roast (on lower oven rack) for about 12 minutes. Remove tray from oven, sprinkle almonds and dates and lentils over vegetables and continue to roast for 3-4 minutes, until vegetables are golden and tender.
  4. Finish vegetables. When vegetables are cooked, remove from oven and toss with lemon juice, 1/2 tsp extra-virgin olive oil and spinach. Season to taste.
  5. Finish chicken. Thinly slice chicken and reserve any resting juices.
  6. Serve vegetables and lentils topped with chicken. Drizzle over resting juices and sprinkle over feta.

Nutritional Information

Energy 1713 kj
409 kcal
Protein 42.9g
Carbohydrate 22.7g
Fat 15.0g