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Recipes / Chicken with Roasted Harissa Vegetables

 


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Chicken with Roasted Harissa Vegetables

Using: Reuven Fully Cooked Oven Roasted Chicken Breast 90g (Product Code 11590)

 

 

 

 

 

 

Serves:

Prep & Cook Time:

 

10

70 minutes

 

 
 

Ingredients

 

 

 

 

Harissa Roasted Vegetables:

1/2 cup (125 mL) olive oil

3 tbsp (45 mL) harissa paste

2 lb (1 kg) sweet potatoes, peeled and cut into 1-1/2-inch (4 cm) chunks

2 lb (1 kg) carrots, peeled and cut into 1-1/2-inch (4 cm) chunks

2 lb (1 kg) parsnips, peeled and cut into 1-1/2-inch (4 cm) chunks

 

Mint Yogurt:

1 cup (250 mL) plain yogurt

1/4 cup (60 mL) finely chopped mint

1/4 tsp (1 mL) ground cumin

Pinch salt

 

Assembly:

10 Reuven Fully Cooked Oven Roasted Chicken Breasts 90g (Product Code 11590)

 

 
 

Preparation Instructions

 

Harissa Roasted Vegetables: Whisk together olive oil and harissa paste; toss with sweet potatoes, carrots and parsnips. Place on greased rimmed baking sheet; roast in 425°F (220°C) oven for 40 to 45 minutes or until browned and tender.

 

Mint Yogurt: Meanwhile, stir together yogurt, mint, cumin and salt. Set aside.

 

Assembly: Prepare Oven Roasted Chicken Breasts according to package directions. For each serving, portion 3/4 cup (175 mL) roasted vegetables. Top with 1 cooked chicken breast and 2 tbsp (30 mL) mint yogurt.

 

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Nutrition Info.

 


1 serving 

Calories: ............................ 393
Protein: ............................. 25 g
Fat: ..................................... 13 g 
Carbohydrate: ................. 47 g
Fibre: ................................... 9 g
Sugar: ................................ 15 g
Cholesterol: .................. 60 mg
Sodium: ....................... 548 mg