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Lebanese-inspired Chicken Breast and Rice

Lebanese-inspired Chicken Breast and Rice

with flaked almonds and lemon wedges
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
707 kcal
Protein
: 
50.1g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Nuts
  • Almonds
  • Milk
  • Mustard
  • Soya
  • Sulphites
  • Wheat
  • Barley
  • Celery
  • Cereals containing gluten
  • May contain traces of allergens
Serving amount

150 grams

Rice

1 pack(s)

Chopped Tomato with Onion & Garlic

20 grams

Almonds

(Contains: Nuts, Almonds)

1 unit(s)

Lemon

1 sachet(s)

Harissa Paste

5 grams

Parsley

15 grams

Mediterranean Spice Mix

(May be present: Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery, Cereals containing gluten)

1 sachet(s)

Vegetable Stock

320 grams

Irish Chicken Breast

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)2957 kJ
Energy (kcal)707 kcal
Fat18.5 g
of which saturates2.3 g
Carbohydrate87 g
of which sugars14.5 g
Dietary Fiber7.2 g
Protein50.1 g
Salt5 g
Potassium146.2 mg
Calcium41.8 mg
Iron0.7 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 your delivered box.

Cooking steps

Cook the Rice
1
  • Roughly chop the parsley (stalks and all).
  • Rinse the rice to remove excess starch.
  • Pour 300ml cold salted water (per 2P) and the stock into a medium pot with a tight-fitting lid.
  • Stir in the rice and bring to the boil. Once boiling, lower the heat to medium, cover, and cook for 10 mins.
  • Remove from the heat and stir through the parsley. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Make the Sauce
2
  • Quarter the lemon.
  • Place a pot over medium-high heat with a drizzle of oil. 
  • Once hot, add the chopped tomatoes, harissa paste and a squeeze of lemon.
  • Bring to the boil, then reduce the heat and allow to simmer, 5-6 mins. 
  • Season to taste with salt, pepper and sugar.
Fry the Chicken
3
  • Season the chicken with the Mediterranean spice. Slice through to make thin steaks.
  • Place a large pan over medium-high heat with a drizzle of oil.
  • When hot, add the chicken and season with salt and pepper. Cook through, 3-6 mins each side. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle. 
Divide and Serve
4
  • Divide the parsley rice between plates and top with the fried chicken.
  • Spoon over the harissa sauce.
  • Sprinkle the flaked almonds on top.
  • Serve with any remaining lemon wedges.
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