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

Spicy Harissa and Apricot Chicken Tenders

with Savoury Couscous, Tzatziki and Feta

This meal has a warming balance of sweet and spicy flavours from North Africa. Sweet apricot and spicy harissa coat chicken tenders in a sticky sauce, and a dollop of creamy cucumber tzatziki cools it all down.

Tags:
Spicy
Allergens:
Milk

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

Preparation Time20 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

310 g

Chicken Breast Tenders

½ cup

Couscous

2 tbsp

Apricot Spread

1 tbsp

Harissa Paste

2 unit(s)

Mini Cucumber

1 unit(s)

Chicken Broth Concentrate

¼ cup

Feta Cheese, crumbled

(Contains Milk)

1 unit(s)

Greek Yogurt

(Contains Milk)

1.5 tsp

Garlic Salt

(May contain Wheat, Mustard, Sesame, Soy, Sulphites, Tree nuts)

113 g

Baby Tomatoes

1 unit(s)

Lemon

Not included in your delivery

1 tbsp

Unsalted Butter*

1 tbsp

Oil*

0.13 tsp

Pepper*

1 tsp

Sugar*

¼ tsp

Salt*

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Nutrition Values

Calories360 kcal
Fat18 g
Saturated Fat6 g
Carbohydrate10 g
Sugar5 g
Dietary Fiber2 g
Protein40 g
Cholesterol140 mg
Sodium380 mg
Trans Fat0.3 g
Potassium850 mg
Calcium30 mg
Iron1.3 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
•Aluminum Foil
•Measuring Spoons
•Box Grater
•Small Bowl
•Medium Pot
•Measuring Cups

Instructions

BROIL CHICKEN
1

Pat chicken dry with paper towels. Toss chicken with 2 tsp harissa paste and 1 tbsp oil (dbl both for 4ppl) on a foil-lined baking sheet. (NOTE: Reference Heat Guide.) Season with half the garlic salt and pepper. Broil in the middle of the oven, tossing halfway through cooking, until cooked through, 8-10 min.** When chicken is done, top with apricot jam and toss to coat on baking sheet.

PREP
2

Grate half the cucumber directly into a small bowl. Sprinkle over 1/4 tsp salt (dbl for 4ppl). Thinly slice remaining cucumber into rounds. Halve cherry tomatoes. Zest and juice half the lemon. Cut the remaining lemon into wedges.

COOK COUSCOUS
3

In a medium pot, add 2/3 cup water, 1 tbsp butter (dbl both for 4 ppl) and broth concentrate(s). Cover and bring to a boil over high heat. Once boiling, remove pot from heat, then add couscous. Stir together. Cover and let stand for 5 min.

MAKE TZATZIKI
4

Drain liquid from grated cucumber. Add yogurt, lemon zest and lemon juice, 1/2 tsp sugar (dbl for 4ppl) and remaining garlic salt to the bowl with drained cucumber. Season with pepper. Stir to combine.

FINISH & SERVE
5

Fluff couscous with a fork. Season with pepper. Divide couscous between bowls, then top with chicken, tomatoes and sliced cucumber. Sprinkle with feta and dollop over tzatziki. Squeeze over a lemon wedge, if desired.

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