organic chicken

This chicken soup packs a punch, and certainly covers your daily greens. Begin this recipe 3 hours ahead.

Green chilli and coriander chicken soup recipe

coriander,

garlic cloves, bruised, plus extra 2 cloves, crushed

tbs ginger, chopped

leek, well washed and finely sliced

lemongrass

tbs sesame oil, plus extra 1 tsp

mirin

(60 milliliters) soy sauce

chicken

limes

fish sauce

green chillies, chopped (add more if desired,

Make this Parisienne spiced chicken recipe your last-minute go-to.&amp;nbsp; It&#39;s straightforward to make, tasty and we bet you already have most of the ingredients at home. Made with Greensbury&#39;s organic,&amp;nbsp;free-range chicken breasts.&amp;nbsp;

Parisienne Spiced Chicken

boneless, skinless chicken breasts

carrots

Parisienne herbs

red onions

garlic

flat leaf parsley

chicken broth

green lentils20 ounces. crème fraîche

green lentils

balsamic mustard

Olive oil

Preheat oven to 400°F and put a kettle of water on the stove to boil.

Remove the tops and bottoms from the carrots (no need to peel1).&amp;nbsp; Halve them lengthways then chop into sections about the size of your little finger.&amp;nbsp; Place on a lined sheet tray, drizzle with a little olive oil and season with a pinch of salt.&amp;nbsp; Toss to coat in the oil, then roast on the top shelf of the oven for about 20-25 minutes or until nicely browned and soft enough to eat (turn halfway thorugh cooking).

Put the chicken in a bowl with 1-2 tbsp olive oil, the Parisienne herbs and a pinch of salt.&amp;nbsp; Rub the seasoning into the chicken.

Heat 1 tbsp. of olive oil in skillet over medium-high heat.&amp;nbsp; Brown the chicken for 2 minutes on each side.&amp;nbsp; Transfer to a sheet tray and roast on the top shelf of the oven for 23-25 minutes until fully cooked through.

While chicken is roasting, halve, peel, and thinly slice the red onion into half moons.&amp;nbsp; Peel and dice the garlic (or use a garlic press) and roughly chop the parsley.&amp;nbsp; Drain the lentils and rinse under cold water.

Wipe out the skillet and heat 1 tbsp of olive oil of medium heat.&amp;nbsp; Add the onion.&amp;nbsp; Stir and cook until soft (about 5 minutes) then add the garlic.

Cook for one minute more and add the stock.&amp;nbsp; Bring to a boil, then reduce heat and simmer until reduced by about half (approximately 5 minutes).

Mix in the lentils and crème fraîche.&amp;nbsp; Heat until piping hot, then remove from heat.

When chicken and carrots are cooked, remove from the oven and let the chicken rest for 3-5 minutes. Then cut each chicken breast into approximately 6 even pieces.

Stir into the lentil mixture the parsley and half of the balsamic mustard.&amp;nbsp; Add salt, pepper, and more mustard to taste.&amp;nbsp; Reheat if necessary.

Ladle the lentil mixture evenly into 4 bowls, then arrange roasted carrots and spiced chicken on top.

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Parisienne Spiced Chicken

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The most viewed organic chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Green chilli and coriander chicken ...

Parisienne Spiced Chicken

The most viewed organic chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine