Carb Smart Harissa-Roasted Chicken
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Carb Smart Harissa-Roasted Chicken

Carb Smart Harissa-Roasted Chicken

with Tomato-Bulgur Pilaf and Mint-Yogurt Sauce

In this all-star dish, bulgur pilaf gets a delightful boost from caramelized tomatoes with garlic, while chicken gets 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.

Carb Smart
Low CO2

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

280 g

Chicken Thighs

½ cup

Bulgur Wheat

(Contains Wheat)

1 tbsp

Harissa Spice Blend

190 g


56 g

Baby Spinach

100 mL

Greek Yogurt

(Contains Milk)

7 g


2 unit

Garlic, cloves

½ unit


1 unit

Chicken Broth Concentrate

Not included in your delivery

2 tbsp


0.63 tsp


0.13 tsp



Nutrition Values

Calories560 kcal
Fat24 g
Saturated Fat4.5 g
Carbohydrate48 g
Sugar4 g
Dietary Fiber4 g
Protein39 g
Cholesterol145 mg
Sodium1410 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Spoons
Measuring Cups
Baking Sheet
Large Non-Stick Pan
Paper Towel
Small Bowl


Start pilaf

Before starting, preheat the oven to 450˚F.Wash and dry all produce.Garlic Guide for Step 4: 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium and 1 tsp (2 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 (2 tbsp) oil, 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.

Cook pilaf

Add broth concentrate, 2/3 cup (1 cup) water and 1/2 tsp (1 tsp) salt 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.

Cook chicken

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 (2 tbsp) oil, 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.**

Prep and make mint-yogurt sauce

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 (1 tbsp) lemon juice, 1 tbsp (2 tbsp) water, 1 tbsp (2 tbsp) mint 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 [1/2 tsp] sugar for a more balanced sauce.)

Finish pilaf

Add spinach to the pot with pilaf. Season with salt and pepper, to taste. Stir until spinach is slightly wilted, 30 sec.

Finish and serve

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.