Harissa Spiced Chicken Steaks
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Harissa Spiced Chicken Steaks

Harissa Spiced Chicken Steaks

with sweet potato wedges and broccoli

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

Calorie Smart
Protein Rich
Total Time45 minutes
Cooking Time35 minutes


Serving amount

2 unit(s)


1 sachet(s)

Harissa Paste

2 unit(s)

Sweet Potato

5 grams


320 grams

Chicken Breast

1 sachet(s)

Middle Eastern Style Spice Mix

(Contains Sesame, Mustard)

1 unit(s)


Not included in your delivery

to taste


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)2094 kJ
Energy (kcal)501 kcal
Fat9.4 g
of which saturates1.6 g
Carbohydrate63 g
of which sugars14.5 g
Dietary Fiber0 g
Protein45.1 g
Cholesterol0 mg
Salt1.79 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Baking Sheet with Baking Paper
Aluminum Foil
Pan with Lid


Cook the Wedges
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Chop the sweet potato into 2cm wide wedges (no need to peel).
  • Pop the wedges onto a lined baking tray.
  • Toss with Middle Eastern spice, salt, pepper and a drizzle of oil.
  • Spread out in a single layer then roast on the top shelf of your oven until golden, 25-35 mins. Turn halfway through cooking.
Get Prepped
  • Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces. 
  • 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 hot, add the 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 packaging used to keep it fresh.

Add the Harissa
  • Once the chicken is cooked, add the harissa and 2 tbsp butter to the pan. IMPORTANT: Chicken is cooked when no longer pink in the middle.
  • Use a spoon to baste the chicken with the harissa butter before removing from the heat.
  • Cover with foil to keep warm.
Char the Broccoli
  • Return the pan to high heat (with a drizzle of oil if required). 
  • Once hot, add the broccoli and fry for 2-3 mins.
  • Stir in the garlic, lower the heat to medium and cook for 1 min.
  • Add a splash of water and immediately cover with a lid or some foil.
  • Cook until the broccoli is tender, 4-5 mins.
Plate and Serve
  • Divide your harissa spiced chicken between plates.
  • Serve the sweet potato wedges and garlicky broccoli alongside. 
  • Drizzle over any juices that remain in the foil. 
  • Finish with a sprinkling of parsley.