Name: [GFYF] NZ Lime-Harissa Chicken & Charred Pineapple Salad with Avocado
Total time: 25 min
Yield: 2
Cuisine: Portuguese
Ingredients: 1 Capsicum; 1 Avocado; ½ Lime; ½ tin Pineapple Slices; 320 g Chicken Breast; 1 packet Harissa Paste; 1 packet Mixed Salad Leaves; 1 drizzle olive oil; 2 tsp honey

HelloFresh

Recipes

Portuguese Recipes

[GFYF] NZ Lime-Harissa Chicken & Charred Pineapple Salad

with Avocado

Get up to $175 off

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

Total25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Capsicum

Avocado

Lime

½ tin

Pineapple Slices

320 g

Chicken Breast

1 packet

Harissa Paste

(May be present: Soy. )

1 packet

Mixed Salad Leaves

Not included in your delivery

1 drizzle

olive oil

2 tsp

honey

Nutrition Values

Calories452 kcal

Energy (kJ)1890 kJ

Fat21.7 g

of which saturates3.7 g

Carbohydrate22.8 g

of which sugars20.4 g

Dietary Fibre6.6 g

Protein39.7 g

Sodium292 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

•Large Frying Pan

Cooking Steps

Slice capsicum into thick strips.
Slice avocado in half, scoop out flesh and roughly chop.
Zest lime to get a generous pinch, then slice into wedges.
Reserve some pineapple syrup from tin, then drain pineapple slices (see ingredients) and roughly chop.
Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Season generously.

• In a large frying pan, heat a drizzle of olive oil over high heat.
• Char pineapple slices and capsicum strips, turning until tender, 2-4 minutes each side. Transfer to a large bowl, season and set aside.

Meanwhile, in a small bowl, combine harissa paste, lime zest, lime juice, the honey and a splash of water.
Wipe out frying pan and return to medium-high heat, with a drizzle of olive oil.
Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
Remove pan from heat, add harissa glaze turning chicken to coat.

TIP: The chicken is cooked when it is no longer pink inside.

To bowl with charred veggies, add mixed salad leaves, avocado, a dash of the reserved pinapple syrup, a squeeze of lime juice and olive oil. Toss to coat and season to taste.
Divide charred pineapple salad and lime-harissa chicken between plates. Serve with any remaining lime wedges. Enjoy!