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Double Harissa Chicken & Lemony Kale Salad
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Double Harissa Chicken & Lemony Kale Salad

Double 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.

Tags:
Calorie Smart
Over 30g protein
Under 40g carbs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

1

Green Beans

1

Kale

1

Snacking Tomatoes

1

Lemon

2

Chicken Breast

1

Harissa Paste

Not included in your delivery

1

olive oil

honey

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Nutritional Values

Energy (kJ)1825 kJ
Calories436 kcal
Fat10 g
of which saturates2.2 g
Carbohydrate9.6 g
of which sugars5.8 g
Dietary Fibre6 g
Protein75.9 g
Sodium342 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

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 regularly, until tender, 4-5 minutes. Transfer to a large bowl, season 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 and a drizzle of olive oil. Set aside. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Season generously with salt and pepper on both sides.

3

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat and add harissa paste and a splash of water, turning chicken to coat.

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

4

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

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