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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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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 conflict 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 Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Sweet Potato

1 unit(s)


1 sachet

Ground Cumin

1 unit(s)

Red Onion

½ unit(s)


1 bunch(es)

Flat Leaf Parsley

100 grams

Feta Cheese


1 pack(s)

Brown Lentils

280 grams

Diced Chicken Breast

1 sachet

Harissa Paste

10 grams

Vegetable Stock Paste


Not included in your delivery

1 tbsp

Olive Oil

75 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3063 kJ
Energy (kcal)732 kcal
Fat28.0 g
of which saturates11.0 g
Carbohydrate57 g
of which sugars19.0 g
Protein55 g
Salt3.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Frying Pan
Measuring Cups
Small Bowl
Instructionsarrow up iconarrow up icon
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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!