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Harissa Spiced Chicken Steaks
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Harissa Spiced Chicken Steaks

Harissa Spiced Chicken Steaks

with sweet potato wedges and chimichurri carrots

Pan-fried chicken is topped with spicy harissa paste in this simple yet satisfying recipe which also includes spiced sweet potato wedges and parsley coated tomatoes and carrots.

Under 650 calories
Total Time45 minutes
Cooking Time35 minutes


Serving amount

2 piece


1 sachet

Harissa Paste

2 piece

Sweet Potato

5 g


320 g

Chicken Breast

1 sachet

Middle Eastern Style Spice Mix

(Contains Sesame, Mustard)

1 piece


Not included in your delivery

to taste


to taste


to taste



Nutrition Values

Energy (kcal)498 kcal
Energy (kJ)2084 kJ
Fat9.3 g
of which saturates1.6 g
Carbohydrate58.7 g
of which sugars14.5 g
Dietary Fiber0 g
Protein45.1 g
Cholesterol0 mg
Salt1.77 g
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.


Baking Sheet with Baking Paper
Aluminum Foil


Cook the Wedges
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Chop the sweet potato into 2cm wide wedges (no need to peel).
  • Pop the wedges onto a lined baking tray. Drizzle with oil then season Middle Eastern spice, salt and pepper.
  • Toss to coat, then spread out in a single layer and roast on the top shelf of your oven until golden, 25-35 mins. Turn halfway through cooking.
Get Prepped

Cut the broccoli into florets (like small trees). Halve any large florets. Peel and grate the garlic (or use a garlic press).

Finely chop the parsley (stalks and all).

Fry the Chicken
  • Place one hand on top of the chicken. Slice through horizontally to make two steaks. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Once pan is hot, add chicken. Season with salt and pepper
  • Fry until cooked through, 3-6 mins each side.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is due to vacuum packing used to keep it fresh and is normal. It will still be delicious once cooked!

Add the Harissa
  • Once the chicken is cooked, remove from the pan. IMPORTANT: Chicken is cooked when no longer pink in the middle.
  • Spread harissa paste over the top of each chicken steak using the back of a spoon.
  • Cover with foil and leave to the side to rest.
Coat the Carrots
  • Return the pan to high heat (add a drizzle of oil if the pan is dry). 
  • Place a pan over high heat with a drizzle of oil. Once hot, add the broccoli and fry for 2-3 mins. Stir in the garlic, turn the heat down to medium and cook for 1 min. Then add a splash of water and immediately cover with a lid or some foil. Allow to cook until the broccoli is tender, 4-5 mins.
Plate and Serve
  • Serve the chicken on plates with the sweet potato wedges and garlicky broccoli alongside. 
  • Drizzle over any juices from the foil. 
  • Finish with a sprinkle of parsley.