Harissa Chicken & Lemony Kale Salad

Name: Harissa Chicken & Lemony Kale Salad with Cherry Tomatoes
Total time: 20m
Yield: 2
Ingredients: 330 g Chicken Tenderloins; 1 packet Green Beans; 1 packet Harissa Paste; 1 Kale; 1 Lemon; 1 packet Snacking Tomatoes; 1 drizzle olive oil; 1 tsp honey

with Cherry Tomatoes

3.5(476)

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Calories

:

275 kcal

Protein

:

39.9g protein

Difficulty

:

Easy

Calorie Smart

Under 40g carbs

Allergens:

Soy
May contain traces of allergens

Do you hear that? Harissa chicken is calling and it is ready to take you on a flavour-filled journey for your taste buds. Lay it all down on a bed of zingy kale and cherry tomatoes and you can thank us later! This recipe is under 650kcal per serving and under 40g carbohydrates per serving. We’ve replaced the chicken breast in this recipe with chicken tenderloins due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

330 g

Chicken Tenderloins

1 packet

Green Beans

1 packet

Harissa Paste

(Contains: Soy, May contain traces of allergens;)

1

Kale

1

Lemon

1 packet

Snacking Tomatoes

Not included in your delivery

1 drizzle

olive oil

1 tsp

honey

Nutritional Values

Calories275 kcal

Energy (kJ)1150 kJ

Fat7.8 g

of which saturates1.6 g

Carbohydrate10.7 g

of which sugars7.5 g

Dietary Fibre5.7 g

Protein39.9 g

Sodium265 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

1

• Trim and halve green beans.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook green beans, tossing, until tender, 4-5 minutes. Transfer to a large bowl, season with salt and pepper and set aside to cool slightly.

2

• Meanwhile, thinly slice kale, discarding any larger pieces of stalk.
• Halve snacking tomatoes.
• Slice lemon into wedges.
• In a small bowl, combine the honey, a generous squeeze of lemon juice and a drizzle of olive oil. Set aside.
• To a medium bowl, add chicken tenderloins and a drizzle of olive oil. Season generously with salt and pepper.

3

• Return frying pan to medium-high heat with a drizzle of olive oil.
• Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded).
• Remove pan from heat, then add harissa paste and a splash of water, turning chicken to coat.

TIP: The chicken is cooked through when it is no longer pink inside.

4

• To the bowl with green beans, add kale, massaging leaves to soften.
• Add tomatoes and lemon dressing, tossing to combine. Season to taste.
• Slice chicken (if preferred).
• Divide lemony kale salad and harissa chicken between bowls.
• Spoon over any remaining glaze from pan.
• Serve with any remaining lemon wedges. Enjoy!