Spicy Harissa and Apricot Chicken Tenders
with Couscous, Tzatziki and Feta
This meal has a warming balance of sweet and spicy flavours from North Africa. Sweet apricot and spicy harissa coat chicken tenders in a sticky sauce, and a dollop of creamy tzatziki cools it all down.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Breast Tenders
½ cup
Couscous
(Contains Wheat)
160 g
Sweet Bell Pepper
113 g
Baby Tomatoes
1 unit
Lemon
2 tbsp
Apricot Spread
1 tbsp
Harissa Spice Blend
56 mL
Tzatziki
(Contains Milk)
1 unit
Chicken Broth Concentrate
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 tsp
Garlic Salt
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Sugar*
1.5 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the broiler to high. Wash and dry all produce. Pat chicken dry with paper towels. Add chicken, Harissa Spice Blend, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to a foil-lined baking sheet. Season with pepper, then toss to coat. Broil in the middle of the oven, flipping halfway, until cooked through, 8-10 min.** When chicken is done, top with apricot spread, then toss to coat.
While chicken broils, halve tomatoes. Core, then cut pepper into 1/2-inch pieces. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.
Add 2/3 cup water, 1 tbsp butter (dbl both for 4 ppl), broth concentrate and remaining garlic salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, remove the pot from heat, then add couscous. Stir to combine. Cover and let stand for 5 min, until tender.
Add tomatoes, peppers, lemon juice, 1/4 tsp sugar and 1/2 tbsp oil (dbl both for 4 ppl) to a medium bowl. Season with salt and pepper, then stir to combine.
Fluff couscous with a fork, then stir in lemon zest. Divide couscous between bowls, then top with chicken and salad. Sprinkle with feta and dollop tzatziki over top. Squeeze over a lemon wedge, if desired.
