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Grilled Chicken with Lentil Mustard & Mashed Potato

Tender Chicken with a flavorful Lentil Mustard Sauce and served with Creamy Mashed Potatoes

369 Reviews


Cooking Time

2 People

Serving Size





Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

What you'll need

Chopping board | Knife | Peeler | Cooking pot | Strainer | Salt | Black pepper | Baking tray | Fork

Cooking Instructions


Step 5 : Mash the Potatoes

Mash the boiled potatoes with a fork, then in a separate pan, combine them with butter, cooking cream, mascarpone cheese, and chopped parsley. Season with salt and pepper, and stir for 3 minutes over heat.

400 g Potato
7 g Garlic
120 g White Onion
5 g Fresh Parsley
70 g Baby Broccolini
80 g Brown Lentil
15 g Dijon Mustard
400 ml Water
200 ml Home Made Vegetable Stock
50 g Baby Carrots
10 g Butter
280 g Chicken Breast
50 ml Cooking Cream
20 g Mascarpone Cheese



Step 1 : Boil the Potatoes

Start by cutting the potatoes into quarters, then boil them in a pot with salted water for about 15 minutes until soft, then drain.

Nutritional Information

Energy (kJ/kcal)    


Protein (g)    


Carbohydrates (g)    


Fibers (g)    




Fats (g)


  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Sauté the Veggies

In a medium pan over medium heat, sauté garlic, carrots, and baby broccolini with oil for 3 minutes, then remove from the pan and set aside. To the same pan, add lentils, mustard, and water, simmer for 15 minutes, then add vegetable stock and carrots, and simmer for another 5 minutes before returning the baby broccolini to the pan. Season with salt and pepper, and simmer for an additional 3 minutes.

Step 2 : Prep the Ingredients

Finely chop the garlic and parsley, cut the onion into wedges, and trim the ends of the baby broccolini.

Step 4 : Roast the Chicken

Season the chicken with salt and pepper, place it on a baking tray with the onion wedges, drizzle with oil, and roast in the oven for 8-12 minutes until the onion is golden and the chicken is cooked through with no pink meat in the middle.

Step 6 : Serve and Enjoy!

To serve, spread the creamy mashed potatoes on a plate, top with the mustard lentil mix, and add the roasted chicken and onion on the side.


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