Carb Smart Harissa-Roasted Chicken Breast
with Tomato Bulgur Pilaf and Mint-Yogurt Sauce
In this all-star dish, tomato bulgur pilaf gets a delightful taste from caramelizing the tomatoes in a pot with garlic, while chicken gets a beautiful colour and rich flavour from our warm and smoky Harissa Spice Blend. The refreshing mint-yogurt sauce is the final component that ties everything together in this North African-inspired dish!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate 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 unit
Chicken Breasts
½ cup
Bulgur Wheat
(Contains Wheat)
1 tbsp
Harissa Spice Blend
160 g
Tomato
56 g
Baby Spinach
100 mL
Greek Yogurt
(Contains Milk)
7 g
Mint
2 unit
Garlic, cloves
½ unit
Lemon
1 unit
Chicken Broth Concentrate
Not included in your delivery
2 tbsp
Oil*
0.63 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Garlic Guide for Step 4 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Peel, then mince or grate garlic. Cut tomatoes into 1/2-inch pieces. Heat a medium pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then tomatoes. Cook, stirring often, until tomatoes are very soft and start to break down, 3-5 min. Add half the garlic. Cook, stirring often, until fragrant, 30 sec.
Add broth concentrate, 2/3 cup water and 1/2 tsp salt (dbl both for 4 ppl) to the pot with tomatoes. Cover and bring to a boil over high heat. Once boiling, stir in bulgur. Cover and remove the pot from heat. Let stand until bulgur is tender and liquid is absorbed, 16-18 min.
Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Season with salt, pepper and Harissa Spice Blend. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden-brown, 1-2 min per side. Transfer chicken to an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-10 min.**
Meanwhile, roughly chop spinach. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Finely chop mint. Add yogurt, lemon zest, 1/2 tbsp lemon juice, 1 tbsp water, 1 tbsp mint (dbl all for 4 ppl) and 1/2 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine. (TIP: Add 1/4 tsp sugar [1/2 tsp for 4 ppl] for a more balanced sauce.)
Add spinach to the pot with pilaf. Season with salt and pepper, to taste. Stir until spinach is slightly wilted, 30 sec.
Thinly slice chicken. Divide tomato bulgur pilaf between plates. Top with chicken. Dollop mint-yogurt sauce over top. Sprinkle with any remaining mint, if desired. Squeeze a lemon wedge over top, if desired.
