Chermoula Baked Chicken Breast
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Chermoula Baked Chicken Breast

Chermoula Baked Chicken Breast

with Roasted Aubergine, Harissa Rice and Parsley Yoghurt

This delicious Chermoula Baked Chicken Breast has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
Spicy
Under 650 calories
High Protein
Allergens:
Milk
Sulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Garlic Clove

100 grams

Basmati Rice

10 grams

Chicken Stock Paste

1 unit(s)

Aubergine

(May contain Celery)

1 sachet(s)

Chermoula Spice Mix

2 unit(s)

British Chicken Breasts

1 bunch(es)

Flat Leaf Parsley

½ unit(s)

Red Chilli

75 grams

Low Fat Natural Yoghurt

(Contains Milk)

50 grams

Harissa Paste

(Contains Sulphites)

Not included in your delivery

200 milliliter(s)

Water for the Rice

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Nutritional information

Energy (kJ)2183 kJ
Energy (kcal)522 kcal
Fat13.1 g
of which saturates2.2 g
Carbohydrate58.8 g
of which sugars10.1 g
Protein48.2 g
Salt2.22 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Lid
Large Saucepan
Baking Tray
Medium Bowl
Small Bowl

Instructions

Cook the Rice
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Peel and grate the garlic (or use a garlic press).

Pop a deep saucepan (with a tight-fitting lid) on medium heat with a drizzle of oil.

Once hot, add the garlic and cook for 30 secs. Stir in the rice until coated, 1 min. Add the water for the rice (see pantry for amount) and the chicken stock paste. Bring to the boil, then turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Roast the Aubergine
2

Meanwhile, trim the aubergine, then halve lengthways. Slice widthways into 1cm pieces.

Pop the aubergine onto a baking tray. Drizzle with oil, sprinkle over half the chermoula spice mix (add less if you'd prefer things milder), season with salt and pepper, then toss to coat. Spread out in a single layer. 

When the oven is hot, roast the aubergine on the top shelf until soft and golden, 18-20 mins. Turn halfway through.

Flavour the Chicken
3

Meanwhile, in a medium bowl, add the chicken breasts and remaining chermoula spice mix. Drizzle with oil, season with salt and pepper, then rub to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

Cook the Chicken
4

Heat a drizzle of oil in a large frying pan on medium-high heat. 

Once hot, lay the chicken into the pan and cook until browned, 5 mins each side.

Once browned, lay the chicken onto a baking tray and roast on the middle shelf of your oven until cooked through, 15-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.

Finishing Touches
5

While the chicken roasts, roughly chop the parsley (stalks and all).

Halve the chilli lengthways, deseed, then finely chop (see ingredients for amount). 

In a small bowl, combine the yoghurt and half the parsley. 

When everything's ready, fluff up the rice with a fork and stir through the harissa paste and remaining parsley. Slice the chicken into 1cm slices.

Serve
6

Share the rice between your bowls.

Top with the roasted aubergine and chicken.

Drizzle over the parsley yoghurt. Sprinkle with the chilli to finish (add less if you'd prefer things milder).

Enjoy!