Mustard chicken on creamy-spicy curry vegetables

Ingredients for 2 servings:

• 2 chicken breasts
• 1 can Lentils, brown
• 2 onions
• 1 jalapeño(s)
• 2 tbsp paprika powder
• 6 tbsp mustard, medium hot
• 5 tbsp cream cheese
• 10 g parsley, fresh
• 125 g cocktail tomatoes
• 1 tbsp rapeseed oil
• 1 salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Peel the onions, halve them, and slice them into thin strips. Pluck the parsley leaves from the stalks and slice them into thin strips. Halve the cherry tomatoes and jalapeño peppers. Remove the core from the jalapeño peppers and finely dice the flesh. Drain the lentils in a sieve. Pat the chicken breasts dry, season with salt and pepper on both sides, rub with 2 tablespoons of mustard, and let stand for a while. Heat 1 tablespoon of rapeseed oil in a medium-sized pan and sauté the onions for 2 minutes. Then add the lentils along with 200 ml of water and the paprika, and simmer gently for 3-4 minutes. Add the halved tomatoes and jalapeño peppers, adding a little more water if needed, and simmer gently for about 5 minutes. Finally, stir in the cream cheese, parsley, and 4 tablespoons of mustard. Season well with salt and pepper, and taste. Simmer for another 3 minutes, stirring occasionally, until the consistency is smooth and creamy. Meanwhile, during the last few minutes, sear the chicken breasts briefly in a small griddle or regular skillet, then cook for about 3 minutes on each side. You can also omit the jalapeño pepper if you don’t like it spicy.