Paleo: Spicy Harissa Chicken Breasts & Pistachio-Greens Salad
Sumac-Garlic Roasted Brussels Sprouts
Cooking time
20 minutes
Servings
2/4
Calories
550 /serving
Give chicken breasts a glow up with a brushing of harissa, the fiery pepper paste from northwest Africa. They’ll gain deep colour and deep flavour as they sear to tenderness, ready to be paired with some equally radiant veggies. A dusting of spices—sumac, sesame, herbs and lemon—and a tingle of garlic does justice to roasted Brussels sprouts. Meanwhile baby greens go a little nuts with protein-strong pistachios and lemon.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 15ml Minced garlic
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Lemon
- 25g Chopped pistachios
- 15g Harissa
- 300g Brussels sprouts
- 8g Lovely Levant spices (sumac, sesame seeds, oregano, basil, thyme, savory, lemon zest, marjoram, kosher salt)
Contains: Pistachios, Sesame, Sulphites
You will need:
Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Basting brush
Parchment paper
Total Fat
32 g
Saturated Fat
4 g
Sodium
520 mg
Total Carb
23 g
Sugars
7 g
Protein
48 g
Fibre
9 g
Preparation
Roast the Brussels sprouts
Preheat the oven to 450°F. Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 12 to 14 min., until golden brown and tender. In the final 3 min., add the garlic.
Toast the pistachios
Meanwhile, heat a medium, dry pan on medium. Add the pistachios and toast, stirring frequently, 2 to 3 min., until lightly browned and fragrant. Transfer to a bowl and reserve the pan.
Cook & coat the chicken
Pat the chicken dry with paper towel; season with ½ the remaining spices and S&P. In the reserved pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. In the final 2 min., add 2 tbsp water (double for 4 portions) and brush the chicken with the harissa (start with ⅓), flipping twice, until coated.
Make the salad
Meanwhile, halve the lemon; juice ½ and quarter the remaining ½. In a medium bowl, combine the lemon juice, remaining spices and 2 tbsp oil (double for 4 portions). Add the baby greens, pistachios and S&P; toss well.
Plate your dish
Divide the Brussels sprouts, chicken (slice beforehand if desired) and salad between your plates. Garnish with the lemon wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
