With Arugula, Feta, Heirloom Tomato, and Green Bean Salad
Prep & Cook Time:25-35 min.
Cook Within:4 days
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
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!
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
Grill Pan or Outdoor Grill
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.
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.)
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.
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.
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.
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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