[Speedy Legumes] NZ Paprika Chicken & Crushed Harissa Chickpea Bowl

Name: [Speedy Legumes] NZ Paprika Chicken & Crushed Harissa Chickpea Bowl with Zingy Tomato Salad & Avocado
Total time: 20 min
Yield: 2
Cuisine: Moroccan
Ingredients: 2 Garlic; 1 Tomato; 1 Lemon; 1 Avocado; 1 tin Chickpeas; 320 g Chicken Breast; 1 sachet Paprika Spice Blend; 1 packet Harissa Paste; 1 packet Mixed Salad Leaves; 1 drizzle olive oil

with Zingy Tomato Salad & Avocado

Get up to $175 off

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!

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

Garlic

Tomato

Lemon

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

Not included in your delivery

1 drizzle

olive oil

Nutrition Values

Calories659 kcal

Energy (kJ)2760 kJ

Fat54 g

of which saturates3.5 g

Carbohydrate28.9 g

of which sugars6.2 g

Dietary Fibre16.4 g

Protein50.1 g

Sodium808 mg

Potassium117 mg

Calcium1.4 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

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.
Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.

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.

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.

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 serve with any remaining lemon wedges. Enjoy!