Aubergine and Chicken Tacos
with hot honey glazeCalories
:
713 kcalProtein
:
46.2g proteinTotal
:
20 minutesDifficulty
:
EasyQuick
Allergens:
- Cereals containing gluten
- Wheat
- Milk
- Soya
- Mustard
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
260 grams
Diced Irish Chicken Breast
8 unit(s)
Tortilla
(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)
1 sachet(s)
Harissa Paste
2 sachet(s)
Honey
110 grams
Yoghurt
(Contains: Milk)
1 unit(s)
Aubergine
120 grams
Salad Leaves
2 unit(s)
Tomato
1 sachet(s)
Harissa Spice Mix
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
½ sachet(s)
Ground Cinnamon
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)2983 kJ
Energy (kcal)713 kcal
Fat23.7 g
of which saturates9 g
Carbohydrate81.4 g
of which sugars22.1 g
Dietary Fiber8 g
Protein46.2 g
Salt8.1 g
Potassium637.1 mg
Calcium143.5 mg
Iron1.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Trim the aubergine and halve lengthways. Slice widthways into small pieces.
- Pop the aubergine onto a lined baking tray.
- Toss with half the cinnamon (per 2P), harissa spice mix, salt, pepper and a drizzle of oil. Spread out in a single layer.
- When the oven is hot, roast the aubergine on the top shelf until soft and golden, 15-20 mins. Turn the tray halfway through.
2
- Halve and thinly slice the tomato.
- Trim the salad leaves, then thinly slice or tear into bite-sized pieces.
- Just before serving toss the salad and tomato with a drizzle of oil. Season to taste with salt and pepper.
3
- Place a large pan over medium-high heat with a drizzle of oil.
- Once the oil is hot, add the chicken to the pan and season with salt and pepper.
- Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
- Meanwhile, pop tortillas into the oven to warm through for 2-3 mins.
4
- Toss the cooked aubergine with harissa paste and honey.
- Divide the tossed salad leaves, tomato, chicken and roasted aubergine between the tortillas.
- Top with a generous helping of yoghurt.
- Finish with a scattering of crispy onions.
Explore Similar Recipes
