Chicken Breast With Lentil and Potato Puree







A recipe allowed in a diet.

What we have here is a lot of ingredients and you’ll need some patience to prepare this, although it is not such a complicated recipe. The final combo, chicken breast with 2 types of puree (one from peas and the other with lentils and potatoes) should convince you that this one is worth 1 hour of your time.

Nutritional Chart

Calories: 456 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 25 g
  • 19 g
  • 50 g

Ingredients Needed for Chicken Breast With Lentil and Potato Puree

10 ounces chicken breast
5 teaspoons olive oil
lime zest
2 garlic cloves, smashed
1 green bell pepper, cut into sticks
2 teaspoons peanut butter
⅓ cup heavy cream
8 ounces lentils
2 potatoes, cubed
½ ounce ginger, peeled
3 ounces peas
1 tablespoon butter

How to Make Chicken Breast With Lentil and Potato Puree

  1. Place the chicken breast halves on the work surface, score them and season them both sides with salt and pepper.
  2. Heat 1 teaspoon of olive oil in an oven-proof pan over medium-high heat and add the seasoned chicken meat.
  3. Fry for 4 minutes on both sides or until golden brown.
  4. Drizzle with the 2 more teaspoons of olive oil and season with lime zest. Remove the cooked meat from the pan and set it aside.
  5. Add the remaining 2 teaspoons of olive oil to the same pan and lower the heat.
  6. Add the garlic and bell pepper. Stir-fry for 2 minutes.
  7. Place the cooked chicken breast halves into the pan over the veggies and top each one with a teaspoon of peanut butter.
  8. Pour over them the heavy cream and bring to a simmer, then remove from heat.
  9. Bake for 25 minutes at 350⁰F/175⁰C.
  10. Add the lentils, potatoes, and ginger root to a pot over low heat and cover them with water.
  11. Bring to a simmer and cook for 15 minutes.
  12. Transfer the cooked veggies to a measuring cup and puree them using a hand blender. Set aside.
  13. Add the peas and butter to a measuring cup, season with salt and pepper and puree them, too.
  14. Serve the chicken meat with lentil and potato puree and with pea puree. You can garnish everything with more lime zest.

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