Double Harissa Chicken & Lemony Kale Salad

Name: Double Harissa Chicken & Lemony Kale Salad with Cherry Tomatoes
Total time: 20 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 660 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

Get up to $200 off!

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!

Tags:

Calorie Smart

•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

660 g

Chicken Tenderloins

1 packet

Green Beans

1 packet

Harissa Paste

(May be present: Soy.)

Kale

Lemon

1 packet

Snacking Tomatoes

Not included in your delivery

1 drizzle

olive oil

1 tsp

honey

Nutritional Values

Calories451 kcal

Energy (kJ)1890 kJ

Fat10.7 g

of which saturates2.5 g

Carbohydrate10.8 g

of which sugars7.5 g

Dietary Fibre5.9 g

Protein76.7 g

Sodium332 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

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 regularly, until tender, 4-5 minutes. Transfer to a large bowl, season 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 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.

• 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.

• 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!