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
A note about serious food allergies
This harissa chicken has a touch of the exotic, but also large dollops of the familiar: a sauce of tomatoes and zucchini transformed by a dash of harissa, a red pepper paste from Tunisia that brings smoky notes, adding complexity. Sour cream and crispy jalapeño pieces crown a meal that adds a dash of different to your workaday dinner.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Cook the Rice
Bring a small pot with jasmine rice and 1 cup water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner and set aside.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Trim zucchini ends, halve lengthwise, and cut into ¼” half-moons.
Trim and slice whites portions of green onions into 1" pieces. Thinly slice remaining green onions on an angle.
Core tomato and cut into ¼" dice.
Pat chicken breasts dry and, on a separate cutting board, cut into 1" dice. Season with ¼ tsp. salt and a pinch of pepper.
Sear the Chicken
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add chicken pieces to hot pan. Stir occasionally until lightly browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Remove chicken to a plate.
Reserve pan; no need to wipe clean.
Make Sauce and Finish Chicken
Return pan used to sear chicken to medium heat and add 2 tsp. olive oil. Add zucchini and white portions of green onions to hot pan. Stir occasionally until lightly browned, 3-4 minutes.
Add ½ cup water, tomato, tomato paste, and harissa and bring to a boil. Reduce to a simmer, cover, and cook until thickened, 4-6 minutes.
Remove from burner and stir in chicken, ½ tsp. salt, and a pinch of pepper.
Finish the Dish
Plate dish as pictured on front of card, placing chicken on rice and garnishing with green portions of green onions, crispy jalapeños (to taste), and sour cream. Bon appétit!
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