HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCarb Smart Harissa Roasted Chicken Breasts
Carb Smart Harissa-Roasted Chicken Breasts

Carb Smart Harissa-Roasted Chicken Breasts

with Tomato Bulgur Pilaf and Mint-Yogurt Sauce

Custom recipe
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In this all-star dish, tomato bulgur pilaf gets a delightful taste from caramelizing the tomatoes in a pot with garlic, while chicken gets a 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.

Tags:Carb SmartCalorie Smart

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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

½ cup

Bulgur Wheat


1 tbsp

Harissa Spice Blend

160 g

Roma Tomato

56 g

Baby Spinach

100 mL

Greek Yogurt


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
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories598 kcal
Fat23 g
Saturated Fat4 g
Carbohydrate48 g
Sugar4 g
Dietary Fiber4 g
Protein50 g
Cholesterol136 mg
Sodium1352 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.
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Spoons
Measuring Cups
Baking Sheet
Large Non-Stick Pan
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450˚F. Wash and dry all produce. Garlic Guide for Step 4 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 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 oil (dbl for 4 ppl), 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.


Add broth concentrate, 2/3 cup water and 1/2 tsp salt (dbl both for 4 ppl) 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.


Meanwhile, heat a large non-stick pan over medium-high. 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 oil (dbl for 4 ppl), 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.**


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 lemon juice, 1 tbsp water, 1 tbsp mint (dbl all for 4 ppl) 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 sugar [1/2 tsp for 4 ppl] for a more balanced sauce.)


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


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.