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Sumac-Rubbed Chicken with Harissa Mayonnaise

Roasted Carrots & Zesty Cauliflower ‘Rice’

Cooking time

25 minutes




500 /serving

This chicken platter is seasoned with fragrant sumac, a tangy Middle Eastern-inspired spice that brightens up dry rubs. Whip up a smooth but spicy harissa-mayo sauce for dipping and serve the golden, gently spiced chicken over zesty cauliflower ‘rice’ and roasted carrots. Sprinkle fresh parsley over the dish, and add lemon wedges for that final stroke of colour and boldness.

We will send you:

  • 2 Chicken breasts (or 380g chicken fillets; high-protein serving)
  • 200g Carrots
  • 300g Cauliflower ‘rice’
  • 1 Bunch of parsley
  • 1 Lemon
  • 15g Harissa
  • 30ml Mayonnaise
  • 9g Sumac (sumac, salt)

Contains: Eggs

You will need:

2 Large pans
Sheet pan
Salt & pepper
Parchment paper
Total Fat
26 g
Saturated Fat
4 g
660 mg
Total Carbs
20 g
9 g
47 g
6 g
a picture
Roast the carrots
Preheat the oven to 450°F. Halve the carrots lengthwise. On a lined sheet pan, toss the carrots with a drizzle of oil; season with ⅓ of the sumac and S&P. Arrange in a single, even layer and roast in the oven, flipping halfway through, 20 to 25 minutes, until tender when pierced with a fork.
a picture
Cook the chicken
While the carrots roast, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ½ the remaining sumac and S&P. Add the chicken breasts* to the pan and cook, partially covered, 6 to 8 minutes per side (2 to 3 minutes per side for chicken fillets), until cooked through. Transfer to a cutting board. Let the chicken rest for 5 minutes before slicing it against the grain.
a picture
Cook the cauliflower ‘rice’
While the chicken cooks, in a second large pan, heat a drizzle of oil on medium-high. Add the cauliflower ‘rice’; cook, stirring occasionally, 8 to 10 minutes, until softened. Season with the remaining sumac and S&P to taste. Transfer to a bowl and set aside in a warm spot.
a picture
Mise en place
While the cauliflower ‘rice’ cooks, zest and quarter the lemon. Roughly chop the parsley leaves and stems. In a small bowl, make the harissa mayonnaise by adding the mayonnaise, as much of the harissa as you’d like (add ½ for medium spicy) and S&P to taste; stir to combine thoroughly.
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Finish & serve
To the pan of cauliflower ‘rice’, add ½ the parsley, juice from up to ½ the lemon wedges (to taste) and as much of the lemon zest as you’d like; toss well. Divide the cauliflower ‘rice’ between your plates. Top with the roasted carrots and sliced chicken. Garnish with the remaining parsley and lemon wedges. Serve the harissa mayonnaise on the side as a dipping sauce. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.