Harissa Grilled Chicken

With Arugula, Feta, Heirloom Tomato, and Green Bean Salad

Prep & Cook Time: 25-35 min.

Cook Within: 4 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Milk

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

Harissa is a roasted pepper condiment most associated with North Africa. Perfectly spiced and balanced, this sauce is perfect when used to coat a grilled chicken breast that sits on a bright, summery salad of green beans and Heirloom tomatoes. Arugula provides a peppery bite and Feta cheese brings its funky charm to the mix. This is your chance to party with flavors so cool, you dare not pass it up!

In Your Box (serves 2)

  • 2 Boneless Skinless Chicken Breasts
  • 1 fl. oz. Mild Harissa Sauce
  • 2 Green Onions
  • 5 oz. Green Beans
  • 1⅗ oz. Radishes
  • 5 oz. Heirloom Cherry Tomatoes
  • 1 Lemon
  • 0 Dill Sprigs
  • ¼ oz. Baby Arugula
  • 1 Tbsp. Sugar
  • Info
    1 oz. Feta Cheese

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
    301
  • Carbohydrates
    21g
  • Fat
    7g
  • Protein
    43g
  • Sodium
    752mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 2 Mixing Bowls
  • 1 Grill Pan or Outdoor Grill
  • 1

    Marinate the Chicken

    Heat a medium sized pot of lightly salted water to a simmer. Rinse chicken and pat dry. In a mixing bowl, combine chicken, half the harissa sauce (reserving the rest for garnish), and a pinch of salt and pepper. Let marinate for 10 minutes before grilling.

  • 2

    Prepare the Ingredients

    Wash you hands thoroughly after handling the raw chicken. Rinse all produce and herbs Halve the lemon and halve the tomatoes. Thinly slice radishes into thin circular coin shaped pieces. Peel fronds (leaf-like parts) of dill off the stems and chop roughly. Thinly slice green onions on a bias (45 degree angle.)

  • 3

    Cook the Beans

    Place green beans in the simmering water and cook for 3-4 minutes or until bright green and fork tender. Remove from pot and cool with cold running water.

  • 4

    Cook the Chicken

    Heat a grill or grill pan over medium to high heat. Grill chicken breasts on each side for 5-6 minutes or until thoroughly cooked to a minimum internal temperature of 165 degrees.

  • 5

    Toss the Salad

    In a mixing bowl, combine the juice of the lemon (to taste), sugar, half of the dill, 2 Tbsp. olive oil, and salt and pepper to taste. Whisk to combine. Add in green beans, tomatoes, half the green onion, and baby arugula. Toss to combine.

  • 6

    Plate the Dish

    Compose a pile of green bean salad in the middle of the plate. Lay a chicken breast against the salad, and spoon remaining harissa over if desired. Garnish with remaining dill, green onion, radish, and feta cheese.

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