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10-Min Creamy Tarragon & Mustard Lentil Chicken

10-Min Creamy Tarragon & Mustard Lentil Chicken

Rating
4.5rating out of 5

(1078 reviews from our customers)

Prep Time

10 min

Cuisine

French

Who knew this classic French meal was ready in minutes? You'll cook diced chicken in a creamy tarragon and wholegrain mustard sauce with spinach and lentils, and serve with wholesome brown rice.

Prep Time

10 min

Cuisine

French

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
British diced chicken 2
250g British diced chicken breast
fresh-tarragon
5g tarragon
Baby-spinach
80g baby leaf spinach
Wholegrain-mustard
1 wholegrain mustard pot (21g) †
steamed brown rice
300g steamed brown basmati rice
Brown-lentils
1 can of green lentils (185g)
chicken stock powder
1 chicken stock mix sachet (5.5g)
Creme-fraiche
100g crème fraîche †
You Will Need
Microwave, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 250g British diced chicken breast
  • 5g tarragon
  • 80g baby leaf spinach
  • 1 wholegrain mustard pot (21g)<span class="strong">†</span>
  • 300g steamed brown basmati rice
  • 1 can of green lentils (185g)
  • chicken stock mix sachet (5.5g)
  • 100g crème fraîche<span class="strong">†</span>
Typical Values per 100g per serving
Energy 474 kJ
113 kcal
2088 kJ
496 kcal
Fat
of which saturates
3.2 g
1.3 g
14 g
5.9 g
Carbohydrate
of which sugars
11.1 g
0.8 g
49.1 g
3.3 g
Fibre 1.2 g 5.5 g
Protein 9.1 g 40 g
Salt 0.27 g 1.21 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
250g British diced chicken breast
chicken breast fillet (100%)
5g tarragon
tarragon (100%)
80g baby leaf spinach
spinach
1 wholegrain mustard pot (21g)
vinegar, water, mustard seed, salt, peppercorns, allspice, chillies, turmeric
300g steamed brown basmati rice
Water (61.33%), 100% brown basmati rice(36.67%), sunflower oil
1 can of green lentils (185g)
Lentils, water
chicken stock mix sachet (5.5g)
chicory extract, yeast extracts, salt, natural flavouring, onion powder, sugar, chicken bone stock, rapeseed oil
100g crème fraîche
Half fat crème fraiche. Contains: milk and live cultures
Allergens
  • Allergens highlighted by † (mustard, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps

Wash your fruit and veg

Note: equipment and pan sizes vary. Ensure you cook food thoroughly (even if it takes you a little longer than 10 mins)

2

Now, let's get started!

Boil half a kettle

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

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

3

Meanwhile, dissolve the chicken stock mix in 100ml [150ml] boiled water and add the wholegrain mustard and crème fraîche – this is your creamy stock

4

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

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

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

5

Meanwhile, strip the tarragon leaves from their stems and roughly tear

Discard the stalks

6

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

Season with a very generous pinch of black pepper

Meanwhile, drain and rinse the green lentils

7

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 tarragon & mustard lentil chicken

Note: Please make sure you cook your chicken thoroughly (until piping hot!) as cooking equipment varies

8

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Serve the creamy tarragon & mustard lentil chicken over the heated rice

Enjoy!

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