Creamy Basil & Mustard Lentil Chicken

Updated at: Thu, 17 Aug 2023 02:29:36 GMT

Step 1

Boil half a kettle and take your chicken out of the fridge and open the packet to let it breathe before cooking

Step 2

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Step 3

Once hot, add the diced chicken with a pinch of salt and cook for 4-5 min or until starting to brown

Step 4

Meanwhile, dissolve the vegetable stock mix in 100ml [150ml] boiled water and add the wholegrain mustard (not a mustard fan? Go easy!) and crème fraîche – this is your creamy stock

Step 5

Squeeze the pouch[es] of steamed brown basmati rice to separate the grains

Step 6

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Step 7

Tip: If you're cooking two pouches, pop them in together but increase the microwave cook time accordingly

Step 8

Meanwhile, strip the basil leaves from their stalks and roughly tear, discard the stalks

Step 9

Add the creamy stock to the pan with the torn basil and bring to the boil over a high heat

Step 10

Season with a very generous pinch of black pepper

Step 11

Meanwhile, drain and rinse the green lentils

Step 12

Wash the spinach, then pat it dry with kitchen paper

Step 13

Add the drained lentils and spinach to the pan and cook for 1-2 min or until the spinach is starting to wilt – this is your creamy basil & mustard lentil chicken

Step 14

Note: Please make sure you cook your chicken thoroughly (no pink meat!) as cooking equipment varies

Step 15

Serve the creamy basil & mustard lentil chicken over the warmed rice

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