Harissa Chicken and Roasted Cauliflower
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Harissa Chicken and Roasted Cauliflower

Harissa Chicken and Roasted Cauliflower

with Green Beans, Roast Potatoes and Yoghurt Drizzle

This Harissa Chicken and Roasted Cauliflower is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Family Friendly
Calorie Smart
High Protein

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 time20 minutes


serving amount

450 grams


300 grams

Cauliflower Florets

½ sachet(s)

Chermoula Spice Mix

190 grams

Diced British Chicken Thigh

80 grams

Green Beans

50 grams

Harissa Paste

(Contains Sulphites)

75 grams

Low Fat Natural Yoghurt

(Contains Milk)


Nutritional information

Energy (kJ)2233 kJ
Energy (kcal)534 kcal
Fat20.1 g
of which saturates4.3 g
Carbohydrate58.9 g
of which sugars12.5 g
Protein35.2 g
Salt0.89 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray


Get Roasting

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel). Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When your oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Cauli Time

Meanwhile, halve any large cauliflower florets, then arrange on another baking tray. Drizzle with oil and season with salt and pepper, then sprinkle over the chermoula spice mix (see ingredients for amount, add less if you'd prefer things milder).

Toss to coat, then spread out in a single layer.

When the potatoes have been in the oven for 10 mins, roast the cauliflower on the middle shelf until soft and golden at the edges, 15-20 mins. Turn halfway through.

Fry the Chicken

While the veg roasts, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken and season with salt and pepper. Fry until browned all over and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, trim the green beans and chop into thirds.

Add the Beans

Once the chicken is fully cooked, add the green beans to the pan.

Stir-fry until the beans are tender, 6-7 mins.

Spice It Up

Once the potatoes are roasted, add them to the chicken and stir in the harissa paste (add less if you'd prefer things milder).

Cook for 1-2 mins, stirring to make sure the chicken and veg are evenly coated.

Season to taste with salt and pepper, then remove from the heat.


Share the harissa chicken and veg between your bowls.

Top with the roasted cauliflower and drizzle over the yoghurt.


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