Healthy Harissa Chicken Tray Bake with Lentils and Kale
It’s a new year…time to try and experiment with some new flavors! Harissa is a roasted red pepper sauce or paste but is layered with such a depth of flavor from cumin, coriander and caraway.
Healthy Harissa Chicken Tray Bake with Lentils and Kale
- Prep Time
25 min
- Cook Time
1 hr
- Total Time
1 hr 25 min
- Servings
4
- Difficulty
Hard
Ingredients
- 3 carrots peeled and diagonally cut
- 1 large or 2 small red onions cut into wedges
- 2-3 sprigs of fresh rosemary chopped
- 1 tbsp olive oil
- Salt and pepper
- 2 tsp harissa paste
- 1 lemon zested and juiced (zest the lemon first and set aside for garnish)
- 2 garlic cloves crushed
- 1lb or 8 chicken tenderloins trimmed
- 1-15oz can brown lentils, rinsed and drained
- 2 cups Baby kale
- 2/3 cup chicken stock
- 1/3 cup crumbled feta cheese
Instructions
- Preheat oven to 400 degrees F. Place the sliced carrots, onions, and rosemary in a baking dish and drizzle with olive oil and season with salt and pepper. Bake for 15-20 minutes or until the veggies are tender.
- While the veggies are roasting, combine the harissa, lemon juice, and garlic in a bowl. Add the chicken and stir to coat. Allow to sit in the marinate for 10 minutes.
- Place the lentils, kale, and stock in the baking dish with the carrot and onion mixture. Stir to combine. Top with the chicken tenders and bake for an additional 10-5 minutes or until the chicken is cooked through and slightly golden brown.
- Top with the reserved lemon zest and crumbled feta cheese.
Healthy Harissa Chicken Tray Bake with Lentils and Kale
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