Harissa Chicken Breast and Lentil Jumble
with Feta and Lemony Dill Drizzle
We love Harissa Chicken Breast and Lentil Jumble and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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.
Ingredients
1
Sweet Potato
1
Courgette
(May contain Celery)
1
Ground Cumin
1
Red Onion
½
Lemon
1
Flat Leaf Parsley
100
Feta Cheese
1
Lentils
260
Diced Chicken Breast
50
Harissa Paste
10
Vegetable Stock Paste
(Contains Celery)
Not included in your delivery
1
Olive Oil
75
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C. 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. Meanwhile, trim the courgette then halve lengthways. Thinly slice widthways. Once the sweet potato has been in the oven for a couple of minutes, add the courgette to the same baking tray, scatter over the cumin and season with salt and pepper. Toss to coat, arrange in a single layer. Roast until golden brown and soft, 15-18 mins (or for the remaining potato cook time).
Halve, peel and thinly slice the onion. Zest and halve the lemon. Roughly chop the parsley (stalks and all). Crumble the feta. Drain and rinse the lentils in a sieve.
Heat a drizzle of oil in a large frying pan over medium-high heat. 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. Add the onion and cook until softened, 3-4 mins. Stir through the harissa paste and cook for a further 1 minute.
Add the lentils, stock paste and water (see ingredients for amount), season with salt and pepper and stir together. 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. Meanwhile, squeeze the lemon juice into a small bowl and add the parsley and olive oil (see ingredients for amount), season with salt and pepper and stir together.
Once the veg has roasted, add to the lentils along with a pinch of lemon zest. Stir together to combine. Add a splash more water if it is dry.
Divide the jumble between plates, scatter over the feta and drizzle over the lemony dill parsley dressing. Sprinkle over any remaining lemon zest. Enjoy!
STEP 3 MOD: If you've opted to get diced chicken breast instead of thigh, cook in the same way.
