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Harissa Chicken Breast and Lentil Jumble

Harissa Chicken Breast and Lentil Jumble

with Feta and Lemony Dill Drizzle

Custom recipe
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Tags:Rapid
Allergens:MilkCelery

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Sweet Potato

1 unit(s)

Courgette

1 sachet

Ground Cumin

1 unit(s)

Red Onion

½ unit(s)

Lemon

1 pack(s)

Dill

75 grams

Feta Cheese

(ContainsMilk)

1 pack(s)

Brown Lentils

280 grams

Diced Chicken Breast

1 sachet

Harissa Paste

10 grams

Vegetable Stock Paste

(ContainsCelery)

Not included in your delivery

1 tbsp

Olive Oil

75 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2627 kJ
Energy (kcal)628 kcal
Fat21.0 g
of which saturates6.0 g
Carbohydrate59 g
of which sugars20.0 g
Dietary Fiber6 g
Protein50 g
Cholesterol0 mg
Salt2.35 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Cutting board
Baking Tray
Zester
Sieve
Frying Pan
Measuring Cups
Small Bowl
Measuring Spoons
Plate
Instructionsarrow up iconarrow up icon
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1

a) Preheat your oven to 220°C. b) Chop the sweet potatoes into 2cm chunks (no need to peel). Put the sweet potato chunks on a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer and roast on the top shelf of your oven until golden, 17-20 mins. c) Meanwhile, trim the courgette then halve lengthways. Thinly slice widthways. d) Add the courgette to the baking tray with the sweet potato, scatter over the cumin and season with salt and pepper. e) Toss to coat, then arrange in a single layer. Roast until golden brown and soft, 15-18 mins (or for the remaining potato cook time).

2

a) Halve, peel and thinly slice the red onion. b) Zest and halve the lemon. c) Roughly chop the dill (stalks and all). d) Crumble the feta. e) Drain and rinse the lentils in a sieve.

3

a) Heat a drizzle of oil in a large frying pan over medium-high heat. b) Once hot, add the chicken and stir-fry until golden brown all over, 5-6 mins. IMPORTANT: Wash your hands after handling chicken and its packaging. c) Add the onion and cook until softened, 3-4 mins. d) Stir through the harissa paste and cook for a further 1 min.

4

a) Add the lentils, stock paste and water (see ingredients for amount), season with salt and pepper and stir together. b) Simmer until everything is piping hot and the chicken is cooked through, 2-3 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

5

a) Meanwhile, squeeze the lemon juice into a small bowl and add the dill and olive oil (see ingredients for amount), season with salt and pepper and stir together. b) Once the veg have roasted, add to the lentils along with a pinch of lemon zest. Stir together to combine. c) Add a splash more water if it is dry.

6

a) Divide the jumble between plates, scatter over the feta and drizzle over the lemony dill dressing. b) Sprinkle over any remaining lemon zest. c) Enjoy!