Healthy harissa chicken, lentils and kale


Packed with flavor, this healthy pan has over 3 servings of veggies per serving and with added chicken and lentil protein. It’s a great winter dinner option that will wow the whole family.

Ingrediants for Healthy harissa chicken, lentils and kale

  • 3 steps of the method
  • 3 small carrots, peeled, sliced diagonally
  • 2 onions, cut into thin wedges
  • 1 tablespoon of chopped fresh rosemary leaves
  • 1 tablespoon of extra virgin olive oil
  • 2 teaspoons of harissa paste
  • 1 lemon, grated zest, squeezed
  • 1 clove of garlic (peel, chop and crush)
  • 8 chicken fillets (about 500g), trimmed
  • 400 g of brown lentils without added salt, rinsed, drained
  • 80 g of chopped kohlrabi
  • 160 ml (2/3 cup) chicken-style liquid broth reduced in Massel salt
  • 90 g (1/3 cup) of labneh, drained

Method for Healthy harissa chicken, lentils and kale

  1. Preheat the oven to 200 ° C / 180 ° forced air. Line a large baking sheet or baking sheet with parchment paper. Place the carrot, onion and rosemary in the prepared dish and season with the oil. Bake for 15-20 minutes or until lightly browned and tender.
  2. Meanwhile, combine the harissa, 1 tablespoon of lemon juice and the garlic in a deep plate. Add the chicken and toss to flavor. Set aside for 10 minutes to marinate.
  3.  Place the lentils, kale and broth in the dish with the carrot mixture and toss to combine. Top with the chicken. Cook for another 10-15 minutes or until the chicken is cooked through. Top with labneh and a little lemon zest. Season and serve.


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