Double Middle Eastern Harissa-Glazed Chicken

Name: Double Middle Eastern Harissa-Glazed Chicken with Roast Pumpkin, Garlic Yoghurt & Pear Salad
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 packet peeled pumpkin pieces; ½ pear; 2 clove garlic; 1 packet Greek-Style Yoghurt; 1 sachet Garlic & Herb Seasoning; 2 packet chicken breast; 1 packet harissa paste; 1 tsp honey; 1 bag Mixed Salad Leaves; ½ tbs vinegar (balsamic or white wine)

with Roast Pumpkin, Garlic Yoghurt & Pear Salad

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Sit back and bathe in the glow of this vibrant dish. The harissa glaze makes the succulent chicken shine and elevates the protein to sweetened heights whilst also bringing out those beautiful spiced flavours. A roast pumpkin on the side warms up the plate to later be cooled down by a pear salad.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

•Dietitian Approved

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

peeled pumpkin pieces

pear

2 clove

garlic

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 sachet

Garlic & Herb Seasoning

2 packet

chicken breast

1 packet

harissa paste

1 bag

Mixed Salad Leaves

Not included in your delivery

olive oil

1 tsp

honey

½ tbs

vinegar (balsamic or white wine)

Nutrition Values

Energy (kJ)2363 kJ

Fat14.5 g

of which saturates4.7 g

Carbohydrate36.5 g

of which sugars22.4 g

Protein74.6 g

Sodium1076 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.

Utensils

•Baking Paper

•Large Frying Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan forced. • Place peeled & diced pumpkin on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 12-15 minutes.

• Meanwhile, thinly slice pear (see ingredients). Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste. Set aside.

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add chicken and turn to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken in batches until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Return all chicken to the pan. • Remove pan from heat, add harissa paste and the honey, then turn chicken to coat.

TIP: Chicken is cooked through when it's no longer pink inside.

• In a medium bowl, combine a drizzle of vinegar and olive oil. • Season to taste, add mixed salad leaves and pear and toss to coat.

• Slice Middle Eastern harissa-glazed chicken. • Divide chicken, roasted pumpkin and pear salad between plates. • Spoon any remaining harissa glaze over chicken. • Dollop over garlic yoghurt to serve. Enjoy!