Paprika Chicken, Halloumi & Harissa Chickpea Bowl
with Avocado & Zingy Tomato Salad
Here’s an easy meal, that’ll pack a flavour punch! Paprika-spiced chicken and harissa chickpeas are a match made in heaven, accompanied by a refreshing tomato salad and creamy avocado. Grab a fork and dig in!
Allergens:
Milk
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total20 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
2
Garlic
1
Tomato
1
Lemon
1
Avocado
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 packet
Halloumi
(Contains: Milk; )
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Energy (kJ)4120 kJ
Calories985 kcal
Fat80.1 g
of which saturates21.2 g
Carbohydrate30.4 g
of which sugars7.4 g
Dietary Fibre16.6 g
Protein72.1 g
Sodium1680 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 Non-Stick Pan
Cooking Steps
1
- Fnely chop garlic. Slice tomato into thin wedges.
- Slice lemon into wedges.
- Slice avocado in half, scoop out flesh and thinly slice.
- Drain and rinse chickpeas.
- Cut halloumi into 1cm slices
- 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.
- Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook halloumi, until golden brown, 1-2 minutes each side. 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 and halloumi are 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
- Meanwhile, in a large bowl, combine mixed salad leaves and tomato with a good squeeze of lemon juice and a drizzle of olive oil. Season to taste.
- Slice chicken.
- Divide harissa crushed chickpeas, zingy tomato salad and avocado between bowls. Top with paprika chicken and halloumi. Serve with any remaining lemon wedges. Enjoy!
