Pumpkin Seed Chicken

With Harissa Roasted Brussels Sprouts and Sweet Potatoes

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Wheat

A note about serious food allergies

We coat chicken breasts in panko and chopped pumpkin seeds for a fun twist. The nutty protein is served with roasted sweet potatoes and Brussels sprouts coated in harissa – a smoky, slightly spicy chile paste popular in North African and Middle Eastern cooking. The dish is finished with lemon and parsley for a interesting mix of flavors, both complex and lovely.

In Your Box (serves 2)

  • 2 Boneless Skinless Chicken Breasts
  • 1 oz. Pepitas
  • 8 oz. Brussels Sprouts
  • 10 oz. Sweet Potato
  • 2 Cilantro Sprigs
  • 2 Parsley Sprigs
  • 1 Lemon
  • Info
    2 Tbsp. Panko Breadcrumbs
  • 2 fl. oz. Mild Harissa Sauce
  • Info
    ½ oz. Feta Cheese
  • Info
    ⅗ oz. Butter
  • Nutrition (per serving)

  • Calories
    0
  • Carbohydrates
    0g
  • Fat
    0g
  • Protein
    0g
  • Sodium
    0mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 2 Mixing Bowls
  • 1 Baking Sheet
  • 1 Medium Oven-Safe Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Preheat oven to 425 degrees. Rinse chicken breasts and pat dry. Season both sides of chicken with ½ tsp. salt and a pinch of pepper then set aside in refrigerator. Thoroughly rinse produce and pat dry. Finely chop pepitas to about the same texture as the panko bread crumbs. Trim ends from Brussels sprouts and halve. Peel sweet potato* and cut * into ½" dice. Stem and coarsely chop cilantro. Stem and mince parsley. Zest lemon and mince zest. Trim ends from lemon and cut into six slices.

  • Step 2 - Coat the Chicken
    2

    Coat the Chicken

    In a small mixing bowl, add pepitas, panko breadcrumbs,1 tsp. olive oil, ½ tsp. water, and a pinch of salt and pepper. Completely cover one side of eachchicken breast with pepita-breadcrumb mixture. Use the palm of your hand to press mixture firmly in place. Reserve.

  • Step 3 - Cook the Vegetables
    3

    Cook the Vegetables

    Prepare a baking sheet with foil and coat with cooking spray. In a large mixing bowl, toss Brussels sprouts, sweet potatoes, harissa, 2 tsp. olive oil, and a pinch of salt and pepper, coating vegetables evenly. Spread vegetables on baking sheet evenly and roast until browned and tender, about 15 to 18 minutes. Remove vegetables from oven and sprinkle with cilantro and feta cheese.

  • Step 4 - Cook the Chicken
    4

    Cook the Chicken

    While vegetables roast, heat a medium oven-safe pan over medium heat. When pan is hot, add 1 Tbsp. olive oil. Gently add chicken into pan, breaded side down. Cook until golden brown, about 5 minutes. Gently flip chicken over. Add three slices of lemon on the bottom of the pan under each piece of chicken. Place pan in oven and bake for 5 minutes, or until chicken reaches a minimum internal temperature of 165 degrees.

  • Step 5 - Make the Sauce
    5

    Make the Sauce

    Combine lemon zest and parsley and sprinkle mixture over chicken. Remove chicken and lemon slices from pan and let chicken rest. Bring remaining juices to a simmer, then remove from heat, stir in butter, and season with salt to taste.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Divide vegetables between two plates. Place chicken on top and serve sauce on plate below chicken.