Harissa Chicken & Lemony Kale Salad
with Cherry Tomatoes
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
330 g
Chicken Tenderloins
1 packet
Green Beans
1 packet
Harissa Paste
(May be present: Soy.)
1
Kale
1
Lemon
1 packet
Snacking Tomatoes
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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!
