Poached Chicken with Creamy Mustard Leeks & Lentils
Succulent poached chicken breast served on a bed of braised leeks and lentils bound in a probiotic mustard sauce.
"Designed for speed and protein density. We use Pasture-raised Chicken Breast (Tier 2) but poach it gently to avoid the dryness usually associated with low-fat cooking. Leeks and Kale are in peak UK season and provide sulphur compounds for detoxification. Green lentils offer slow-release carbs and fibre. The yoghurt-mustard sauce mimics a rich cream sauce but with high protein and probiotics instead of fat."
Ingredients
Protein
- 400g Chicken Breast — 2 large fillets, skinless
Fresh
- 300g Leeks — sliced into rounds
- 100g Kale — stems removed, chopped
- 100g Greek Yoghurt (0%)
Pantry
- 250g Puy Lentils (Pouch) — cooked
- 20g Dijon Mustard
- 10g Butter
- 20g Hazelnuts — roughly chopped
- 1 Chicken Stock Cube
Method
Wash sliced leeks thoroughly. Prepare 300ml stock using the cube.
In a deep pan, bring the stock to a gentle simmer. Add chicken breasts, cover, and poach on low heat for 12-14 mins until cooked through. Remove chicken to rest.
While chicken rests, increase heat in the pan with remaining stock. Add leeks and butter. Cook for 5 mins until soft.
Add kale and lentils to the pan. Cook 2 mins until kale wilts and lentils are hot. Remove from heat.
Stir in the Greek yoghurt and Dijon mustard (off the heat to prevent splitting).
Slice the chicken breast against the grain.
Spoon the creamy leek and lentil mixture onto plates. Top with sliced chicken and sprinkle with chopped hazelnuts for crunch.