Harissa Hummus Chicken Breast and Falafel Bowls
with Spiced Rice
Ingredients: Chicken breast • Sweet bell pepper • Falafel (soy, wheat) (chickpeas, water, canola/sunflower oil, chickpea flour, bread crumbs (enriched flour, dextrose, salt, yeast, soybean oil), potato flakes (potatoes, mono and diglycerides, sodium acid pyrophosphate, citric acid), baking powder, salt, onion, garlic, onion powder, herbs, serrano peppers, dextrose, dextrin, chicory root, powdered cellulose, spices, baking soda) • Basmati rice • Baby tomato • Lemon • Hummus (sesame) (chickpeas (chickpeas, water, salt), soybean oil, tahini (sesame), water, salt, concentrated lemon juice, sugar, modified corn starch, garlic, olive oil, canola oil, sunflower oil, garlic powder, spices, natural flavour, xanthan gum, citric acid, phosphoric acid, sodium bisulphate, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Spinach • Plant-based mayonnaise (mustard) (canola and/or soya oil, water, sugar, modified corn starch, salt, white vinegar, mustard flour, concentrated lemon juice, cellulose gum, xanthan gum, citric acid, calcium disodium EDTA, turmeric extract) • Vegetable broth concentrate (vegetable juice concentrates (tomato, mushroom, onion, carrot, celery), sugars (sugar, maltodextrin), salt, yeast extract) • Shawarma Spice Blend (sulphites) (paprika powder, spices, garlic powder, onion powder, black pepper, salt, herbs, canola oil, citric acid, oleoresin paprika, silicon dioxide) • Harissa spice blend (spices, salt, garlic powder, canola oil, silicon dioxide, spice extract) • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 g
Falafel
(Contains: Soy, Wheat May contain traces of: Wheat, Sesame, Soy)
1 unit(s)
Garlic, cloves
¾ cup
Basmati Rice
(May contain traces of: Wheat, Sesame, Soy, Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sulphites)
7 g
Shawarma Spice Blend
(Contains: Sulphites May contain traces of: Wheat, Sesame, Soy, Milk, Mustard, Peanuts, Tree nuts)
1 unit(s)
Vegetable Broth Concentrate
(May contain traces of: Wheat, Sesame, Soy, Egg, Milk, Mustard, Crustaceans, Fish, Tree nuts, Sulphites, Gluten)
113 g
Baby Tomatoes
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Lemon
4 tbsp
Hummus
(Contains: Sesame May contain traces of: Wheat, Soy, Egg, Milk, Mustard, Crustaceans, Fish, Sulphites, Gluten)
7 g
Harissa Spice Blend
2 tbsp
Plant-Based Mayonnaise
(Contains: Mustard May contain traces of: Wheat, Sesame, Soy, Egg, Milk, Fish, Sulphites)
56 g
Baby Spinach
2 unit(s)
Chicken Breasts
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Pepper*
0.38 tsp
Salt*
¾ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Peel, then mince or grate garlic.
- Heat a medium pot over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then rice, garlic and Shawarma Spice Blend.
- Cook for 1 min, stirring often, until fragrant.
- 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 for 12-14 min, until rice is tender and liquid is absorbed.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, halve tomatoes.
- Core, then cut pepper into 1/4-inch pieces.
- Zest, then juice half the lemon (use whole lemon for 4 servings). Cut any remaining lemon into wedges.
- Heat a large non-stick pan over medium-high. Pat chicken, pat dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Remove chicken to a plate.
- Increase heat to medium-high. Add 1 1/2 tbsp (3 tbsp) oil, then falafel. Using a spoon, break up falafel into bite-sized pieces.
- Cook for 4-5 min, stirring occasionally, until crispy and golden.
- Meanwhile, to a small bowl, 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 servings).
- Season with salt and pepper, then stir to combine.
- To a large bowl, add remaining lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil.
- Season with salt and pepper, then whisk to combine.
- Add spinach, peppers and tomatoes. Toss to combine.
- Fluff rice with a fork.
- 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 you’ve opted to add chicken, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Remove chicken to a plate. Use the same pan to cook falafel.
Slice chicken. Top bowls with chicken.
