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Harissa Hummus and Chicken Breasts Falafel Bowls
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Harissa Hummus and Chicken Breasts Falafel Bowls

Harissa Hummus and Chicken Breasts Falafel Bowls

with Spiced Rice

Hearty falafel and chicken are perked up with a spicy, lemony hummus drizzle and crisp veggies in this delicious and nutritious rice bowl!


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

Preparation Time25 minutes


serving amount

8 unit(s)


¾ cup

Basmati Rice

1 unit(s)

Vegetable Broth Concentrate

1 unit(s)

Sweet Bell Pepper

113 g

Baby Tomatoes

1 unit(s)


4 tbsp


(Contains Sesame)

1 tbsp

Shawarma Spice Blend

(Contains Sulphites)

1 unit(s)

Garlic, cloves

56 g

Baby Spinach

1 tbsp

Harissa Spice Blend

2 tbsp

Plant-Based Mayonnaise

(Contains Mustard)

2 unit(s)

Chicken Breasts

Not included in your delivery

3 tbsp


¾ tsp


0.38 tsp


0.13 tsp



Nutrition Values

Calories1090 kcal
Fat51 g
Saturated Fat7 g
Carbohydrate107 g
Sugar31 g
Dietary Fiber14 g
Protein57 g
Cholesterol125 mg
Sodium1790 mg
Trans Fat0.1 g
Potassium1700 mg
Calcium300 mg
Iron8 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 Cups
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Large Bowl


Cook rice

Before starting, wash and dry all produce. Peel, then mince or grate garlic. Heat a medium pot over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then rice, garlic and Shawarma Spice Blend. Cook, stirring often, until fragrant, 1 min. Add broth concentrate, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt and bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Prep and cook chicken

Meanwhile, halve tomatoes. Core, then cut pepper into 1/4-inch pieces. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.**

Cook falafel

Reheat the same pan over medium-high. When hot, add 1 1/2 tbsp (3 tbsp) oil, then falafel. Using a spoon, break up falafel into bite-sized pieces. Cook, stirring occasionally, until falafel pieces are crispy and golden-brown, 4-5 min.

Make harissa hummus

Meanwhile, add hummus, Harissa Spice Blend, lemon zest, 1 tsp (2 tsp) lemon juice, 1 tbsp (2 tbsp) water, 1/2 tsp (1 tsp) sugar and half the mayo (use all for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.

Make salad

Add remaining lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Add spinach, peppers and tomatoes. Toss to combine.

Finish and serve

Fluff rice with a fork. Thinly slice chicken.Divide rice between bowls. Top with salad, chicken and crispy falafel. Drizzle harissa hummus over top. Squeeze a lemon wedge over top, if desired.