Harissa Chicken Breast and Roasted Cauliflower

Name: Harissa Chicken Breast and Roasted Cauliflower with Green Beans and Roast Potatoes
Total time: 30 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 450 Potatoes; 300 Cauliflower Florets; 1 Chermoula Spice Mix; 260 Diced Chicken Breast; 80 Green Beans; 1 Echalion Shallot; 50 Harissa Paste; 75 Low Fat Natural Yoghurt

with Green Beans and Roast Potatoes

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This Harissa Chicken Breast and Roasted Cauliflower is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:

Spicy

•Under 600 calories

Allergens:

Milk

The quantities provided above are averages only.

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.

Total30 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

450

Potatoes

300

Cauliflower Florets

Chermoula Spice Mix

260

Diced Chicken Breast

Green Beans

Echalion Shallot

Harissa Paste

Low Fat Natural Yoghurt

(Contains: Milk)

Nutritional information

Energy (kcal)503 kcal

Energy (kJ)2106 kJ

Fat13 g

of which saturates2 g

Carbohydrate53 g

of which sugars12 g

Protein45 g

Salt0.8 g

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

Utensils

•Chopping Board

•Baking Tray

•Knife

•Large Frying Pan

•Plate

Instructions

Preheat your oven to 200°C. Chop the potatoes into 2cm chunks. 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, 25-30 mins. Turn halfway through.

Meanwhile, arrange the cauliflower florets on another baking tray. Halve any large florets. Drizzle with oil and season with salt and the chermoula spice mix (use less if you don't like heat). Use your hands to rub the seasoning all over, 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, 15-18 mins.

While the veg roasts, heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is hot, add the diced chicken thigh and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands after handling raw chicken and its packaging. Meanwhile, trim the green beans and chop into thirds. Halve, peel and thinly slice the shallot.

Once the chicken is browned, add the green beans and shallot to the pan. Stir-fry until the chicken is cooked through, the beans are tender, and the shallot is soft, another 6-7 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Add the roast potatoes to the frying pan with the chicken and stir in the harissa paste (use less if you don't like heat). Cook for 1 min, stirring to make sure the chicken and veggies are evenly coated. Season to taste with salt and pepper then remove from the heat.

Share the chicken, beans and potatoes between your bowls. Top with the roasted cauliflower and drizzle over the yoghurt. Enjoy!

Step 3 MOD: If you've opted to get diced chicken breast instead of thigh, cook the diced chicken breast in the same way the recipe tells you to cook the diced chicken thigh.