Harissa Chicken Breast and Roasted Cauliflower
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Harissa Chicken Breast and Roasted Cauliflower

Harissa Chicken Breast and Roasted Cauliflower

with Green Beans, Roast Potatoes and Yoghurt Drizzle

Tags:
Under 650 calories
Family Friendly
Spicy
Allergens:
Sulphites
Milk

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
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

300 grams

Cauliflower Florets

½ sachet(s)

Chermoula Spice Mix

240 grams

Diced Chicken Breast

80 grams

Green Beans

50 grams

Harissa Paste

(Contains Sulphites)

75 grams

Low Fat Natural Yoghurt

(Contains Milk)

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Nutritional information

Energy (kJ)2146 kJ
Energy (kcal)513 kcal
Fat12.4 g
of which saturates2 g
Carbohydrate58.8 g
of which sugars12.6 g
Protein42.8 g
Salt0.87 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

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.

2

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 (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.

3

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.

4

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

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

5

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.

6

Share the harissa chicken and veg between your bowls.

Top with the roasted cauliflower and drizzle over the yoghurt.

Enjoy!

7

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

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