Chicken Chermoula

with roasted asparagus and grape tomatoes

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 2 Garlic Clove
  • 1 Lemon
  • 4 Parsley Sprigs
  • 1 Tbsp. Spice Blend (Paprika and Cumin, 2:1) 2 Tbsp.
  • 2 tsp. Chopped Ginger
  • 9 oz. Asparagus
  • 4 oz. Grape Tomatoes
  • 1 Shallot
  • 2 Boneless Skinless Chicken Breasts

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    277
  • Carbohydrates
    18g
  • Fat
    5g
  • Protein
    42g
  • Sodium
    524mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Small Bowl
  • 1 Medium Oven-Safe Pan

Before You Cook

  • 1

    Start Preparing the Ingredients

    Mince garlic. Zest and halve lemon. Cut one half into two wedges and juice the other half. Stem and mince parsley. In a small bowl, stir together spice blend, half the garlic (reserve remaining for vegetables), 1 tsp. lemon zest, half the ginger, parsley (save a pinch for garnish), 1 Tbsp. lemon juice, and 2 Tbsp. olive oil. Season with a pinch of salt and pepper and set aside for flavors to marry.

  • 2

    Finish Preparing the Ingredients

    Trim woody ends off asparagus and cut into 2" lengths on an angle. Halve grape tomatoes. Peel shallot and cut into ¼" slices. Rinse chicken breasts, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

  • 3

    Roast the Vegetables

    Place asparagus, grape tomatoes, shallot, remaining ginger, and remaining garlic on prepared baking sheet. Drizzle with 2 tsp. olive oil, ½ tsp. salt, and ¼ tsp. salt. Toss to coat and spread into a single layer. Roast until asparagus is lightly browned and tender, but still bright green, 8-12 minutes. While vegetables roast, sear chicken.

  • 4

    Sear the Chicken

    Place a medium pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan. Cook undisturbed until browned, 3-5 minutes.

  • 5

    Finish the Chicken

    Flip chicken and and place pan in oven. Roast until chicken is browned and reaches a minimum internal temperature of 165 degrees, 5-8 minutes. Remove to plate, sprinkle with any remaining lemon juice (to taste), and rest 3 minutes.

  • 6

    Plate the Dish

    Place roasted vegetables on plate. Set chicken in front of vegetables. Drizzle chermoula sauce on and around chicken.

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