Contents of your meal kit:
chicken
onion & carrot mix
petite golden lentils
sweet peas
garlic cashew “cream”
lime
puffed quinoa
grated pecorino
red wine vinaigrette base
spring greens mix
Equipment needed: oven-safe nonstick skillet with lid (see notes), skillet, salad bowl
Finishing steps:
- Heat a small amount of oil in a nonstick skillet over med-high heat. When hot add onion & carrot mix. Season with salt & pepper, and sauté 2-3 minutes, stirring occasionally. Add water (see note below) and lentils. Bring to a boil over high heat, cover and reduce heat to low. Simmer approximately 15 minutes or until lentils are tender.
- While lentils are simmering, heat a small amount of oil in a second skillet over medium heat. Season chicken with salt and pepper and add to the skillet. Cooked 3-5 minutes per side or until cooked through. Cut into cubes or shred using 2 forks. Set aside.
- Once lentils are tender, stir shelled sweet peas, chicken, and garlic cashew “cream” into the lentils. Cover again and simmer 5 minutes. Turn on your oven’s broiler.
- Season casserole to taste with salt & pepper and add a generous squeeze of lime juice. Top with puffed quinoa and pecorino. Broil 1-3 minutes or until topping is golden brown and crispy. Let sit for a minute or two to cool.
- Pour red wine vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. If this looks like too much dressing, remove some before adding the greens. Toss gently and season with salt & pepper to taste.
Notes:
- Use a small skillet for 2 portions, medium skillet for 4 portions, or a large skillet for 6 portions. Most skillets are oven safe for a short period of time. If yours has a rubber handle you can wrap it in foil. If you don’t have an oven-safe skillet, just pour the casserole into a baking dish before putting it in the oven.
- When recipe calls for water add: 1 cup for 2 portions, 1 1/2 cups for 4 portions, 3 cups for 6 portions.