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Spicy Harissa and Apricot Chicken Tenders
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Spicy Harissa and Apricot Chicken Tenders

Spicy Harissa and Apricot Chicken Tenders

with Couscous, Tzatziki and Feta

This meal has a warming balance of sweet, spicy North African-inspired flavours. Fruity apricot and fiery harissa coat chicken tenders in a sticky sauce, while a dollop of creamy tzatziki to cool it all down.

Tags:
Spicy
Quick
Allergens:
Wheat
Milk

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

Preparation Time20 minutes
DifficultyMedium

Ingredients

serving amount

310 g

Chicken Breast Tenders

½ cup

Couscous

(Contains Wheat)

160 g

Sweet Bell Pepper

113 g

Baby Tomatoes

66 g

Mini Cucumber

1 unit

Lemon

2 tbsp

Apricot Spread

1 tbsp

Harissa Spice Blend

56 mL

Tzatziki

(Contains Milk)

1 unit

Chicken Broth Concentrate

¼ cup

Feta Cheese, crumbled

(Contains Milk)

1 tsp

Garlic Salt

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

½ tsp

Sugar*

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories720 kcal
Fat28 g
Saturated Fat8 g
Carbohydrate66 g
Sugar21 g
Dietary Fiber6 g
Protein48 g
Cholesterol130 mg
Sodium1460 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.

Utensils

Baking Sheet
Paper Towel
Aluminum Foil
Measuring Spoons
Zester
Whisk
Medium Bowl
Medium Pot
Measuring Cups
Small Bowl

Instructions

Broil chicken
1

Before starting, preheat the broiler to high.Wash and dry all produce. Pat chicken dry with paper towels. Add chicken, Harissa Spice Blend, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to a foil-lined baking sheet. Season with pepper, then toss to coat. Broil in the middle of the oven, flipping halfway, until cooked through, 8-10 min.** When chicken is done, top with apricot spread, then toss to coat.

Prep
2

Meanwhile, thinly slice cucumber. Core, then cut pepper into 1/2-inch pieces. Halve tomatoes. Zest, then juice half the lemon. Cut remaining lemon into wedges.

Marinate veggies
3

Add lemon juice, 1/4 tsp sugar and 1/2 tbsp oil (dbl both for 4 ppl) to a medium bowl. Season with salt and pepper, then whisk to combine. Add cucumbers, peppers and tomatoes. Toss to combine.

Cook couscous
4

Add 2/3 cup water, 1 tbsp butter (dbl both for 4 ppl), broth concentrate and remaining garlic salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, remove the pot from heat, then add couscous. Stir to combine. Cover and let stand for 5 min, until tender.

Season tzatziki
5

Add tzatziki, 1/4 tsp sugar and 1 tbsp water (dbl both for 4 ppl) to a small bowl. (TIP: Squeeze a lemon wedge into the sauce, if desired!)Season with salt and pepper, then stir to combine.

Finish and serve
6

Fluff couscous with a fork, then stir in lemon zest. Divide couscous between bowls, then top with chicken and marinated veggies. Sprinkle with feta and dollop with tzatziki. Squeeze a lemon wedge over top, if desired.