Calorie Smart Stewed Harissa Chicken
with Peppers, Zucchini and Feta
Harissa is the hero providing smoky spice notes in this heart-warming stew. Tonight we're switching up the stew game by introducing poached and shredded chicken!
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 g
Chicken Breasts
1 tbsp
Harissa Spice Blend
160 g
Sweet Bell Pepper
370 mL
Crushed Tomatoes with Garlic and Onion
200 g
Zucchini
7 g
Parsley
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 unit
Chicken Broth Concentrate
113 g
Mirepoix
Not included in your delivery
2.5 tsp
Salt*
¼ tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce.
Add chicken, 2 tsp salt and enough water to cover (by approx. 1 inch) to a medium pot (use same for 4 ppl). Bring to a simmer over high heat. Once simmering, reduce heat to low. Cover and poach, until cooked through, 10-12 min.**
While chicken poaches, core, then cut pepper into 1/2-inch pieces. Cut zucchini into quarters, lengthwise, then into 1/4-inch thick quarter-moons. Roughly chop parsley.
Heat a large pot over medium-high heat. When hot, add 1 tbsp oil then mirepoix and peppers. Cook, stirring, until slightly softened, 3-4 min. Sprinkle Harissa Spice Blend over top, then season with salt. Add zucchini, crushed tomatoes, broth concentrate and 1 1/2 cup water (dbl for 4 ppl). Bring to a boil, then reduce heat to medium. Cook, stirring occasionally, until veggies are tender, 8-10 min.
When chicken is done, transfer chicken to a large plate. Carefully pat dry with paper towels. Using 2 forks, shred chicken into bite-sized pieces.
Add chicken to stew, then season with salt and pepper. Continue cooking, for the remainder of the 8-10 min, until veggies are tender.
Divide stew between bowls. Sprinkle parsley and feta over top.
