![[S-Version] NZ Paprika Chicken & Crushed Harissa Chickpea Bowl](https://media.hellofresh.com/q_100,w_3840,f_auto,c_limit,fl_lossy/recipes/image/HF_Y25_R1026_W42_NZ_R46162-3_Main_high-0b8c38bc.jpg)
[S-Version] NZ Paprika Chicken & Crushed Harissa Chickpea Bowl
with Zingy Apple Salad
Calories
:
462 kcalProtein
:
49.3g proteinTotal
:
20 minutesDifficulty
:
EasyAllergens:
- Soy
- Wheat
- Gluten
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
2
Garlic
1
Lemon
1 tin
Chickpeas
320 g
Chicken Breast
1 sachet
Paprika Spice Blend
(May be present: Soy, Wheat, Gluten)
1 packet
Harissa Paste
(May be present: Soy)
1 packet
Mixed Salad Leaves
1
apple
1
Celery
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Calories462 kcal
Energy (kJ)1940 kJ
Fat12.5 g
of which saturates2.7 g
Carbohydrate31.8 g
of which sugars10.7 g
Dietary Fibre14.6 g
Protein49.3 g
Sodium822 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
1
- Fnely chop garlic. Thinly slice apple and celery.
- Slice lemon into wedges.
- Drain and rinse chickpeas.
- Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
2
- In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks and paprika spice blend until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate and cover to keep warm.
TIP: The chicken is cooked when it is no longer pink inside.
3
- When the chicken is cooked, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook chickpeas, until warmed through, 3-4 minutes. Add garlic and cook until fragrant, 1 minute.
- Remove pan from heat, add harissa paste, a squeeze of lemon juice and a splash of water. Gently crush chickpeas with a potato masher or fork. Season to taste.
TIP: Add a splash of water if the chickpeas look dry.
4
- In a large bowl, combine mixed salad leaves, celery and apple with a good squeeze of lemon juice and a drizzle of olive oil. Season to taste.
- Slice chicken.
- Divide harissa crushed chickpeas, zingy salad between bowls. Top with paprika chicken and serve with any remaining lemon wedges. Enjoy!
