Harissa Chicken with Crispy Garlic Ciabatta
on cannellini bean salad
A recipe conveniently customised just to your liking.
Tags:
Protein Rich
•Super Quick
•Calorie Smart
•Spicy
Allergens:
Milk
•Mustard
•Wheat
The quantities provided above are averages only.
Total10 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
75 grams
Yoghurt
(Contains: Milk)
1 unit(s)
Cucumber
½ sachet(s)
Mustard
(Contains: Mustard)
320 grams
Irish Chicken Breast
2 unit(s)
Garlic
1 sachet(s)
Harissa Paste
1 unit(s)
Lemon
40 grams
Salad Leaves
1 pack(s)
Cannellini Beans
2 unit(s)
Ciabatta
(Contains: Wheat May be present: Cereals containing gluten, Egg, Milk, Soya)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
Nutrition Values
Energy (kJ)2626 kJ
Energy (kcal)628 kcal
Fat14.8 g
of which saturates2.8 g
Carbohydrate58.8 g
of which sugars8.4 g
Dietary Fiber17.3 g
Protein57.4 g
Salt4.7 g
Potassium171.2 mg
Calcium22.7 mg
Iron0.9 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
•Zester
•Sieve
•Grater
Cooking steps
1
- Place your hand flat on top of the chicken and slice through horizontally to make two thin steaks.
- Place a large pan over medium-high heat with a drizzle of oil.
- When hot, add the chicken and season with half the harissa paste, salt and pepper. Cook through, 3-6 mins each side (cook in batches if your pan is getting crowded). IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
2
- Peel and grate the garlic (or use a garlic press).
- Place another pan over medium-high heat with a drizzle of oil and a knob of butter.
- Fry the garlic for 30 secs.
- Halve the ciabatta lengthways and press the cut side into the garlic oil. Fry for 3-4 mins on each side.
3
- Meanwhile, drain and rinse the cannellini beans in a sieve.
- Zest and quarter the lemon.
- Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
- Mix the remaining harissa paste with the yoghurt, lemon zest, half a mustard sachet (per 2P) and a squeeze of lemon juice.
- Toss the beans, cucumber and salad leaves with half the yoghurt dressing and a good drizzle of oil. Season to taste with salt and pepper.
4
- Arrange the dressed salad in bowls.
- Top with the chicken and then drizzle over the remaining dressing.
- Serve the garlic ciabatta and remaining lemon wedges alongside.
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