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Clean15
20 minutes
Spicy

Tangy Sumac Chicken Breasts

Roasted Pepper Slaw & Harissa Yogurt

Cooking time

20 minutes

Servings

2/4

Calories

730 /serving

Tease your taste buds with a meal inspired by the nuanced cuisine of Turkey, long at the crossroads of culinary cultures. You’ll tune in to flavours of tangy sumac and lemon in the seasoning on the tender seared chicken, served with cauliflower ‘rice’. Meanwhile, roasted pepper perks up a cabbage slaw and mint leaves leave a lingering herbaceous note. And you’ll surely take note of the harissa that fires up the creamy yogurt!

We will send you:

  • 2 Chicken breasts (high-protein serving)
  • 300g Cauliflower ‘rice’ (chopped cauliflower)
  • 150g Shredded green cabbage
  • 1 Bunch of mint
  • 30ml Apple cider vinegar
  • 15g Harissa
  • 1 Roasted pepper
  • 100g Greek yogurt
  • 15g Sumac & Garlic spices (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, sumac, garlic)

Contains: Milk, Mustard, Sulphites

You will need:

Medium pan
Large pan
Olive oil
Oil
Salt & pepper
Total Fat
48 g
Saturated Fat
8 g
Sodium
1210 mg
Total Carbs
23 g
Sugars
11 g
Protein
53 g
Fibres
6 g
Preparation
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Cook the chicken
In a medium pan, heat a drizzle of oil on medium-high. Pat the chicken breasts dry with paper towel; season with ⅓ of the spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 6 to 8 minutes per side, until cooked through. Transfer to a cutting board and let rest for 5 minutes before slicing against the grain.
a picture
Cook the cauliflower rice
While the chicken cooks, in a large pan, heat a drizzle of oil on medium. Add the cauliflower rice. Cook, stirring occasionally, 8 to 10 minutes, until softened; season with ½ the remaining spice blend and S&P to taste.
a picture
Mise en place
While the cauliflower rice cooks, in a medium bowl, combine ⅔ of the yogurt and as much harissa as you’d like (add ½ for medium spicy); season with S&P to taste. Pick the mint leaves off the stems, discarding the stems; roughly chop the leaves. Thinly slice the roasted pepper.
a picture
Make the slaw
In a large bowl, combine the apple cider vinegar with 6 tbsp olive oil (double for 4 portions); season with the remaining spice blend and S&P to taste. Add the cabbage, roasted pepper, remaining yogurt and up to ½ the mint (to taste); toss well.
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Finish & serve
To the pan of cauliflower rice, add up to ½ the remaining mint (to taste); toss to combine. Divide the finished cauliflower ricesliced chicken and slaw between your plates. Garnish with as much remaining mint as you’d like. Serve the harissa yogurt on the side. Bon appétit!

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