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Harissa Chicken and Leek Rice over Kale and Brussels

Harissa Chicken and Leek Rice over Kale and Brussels

Yield 4 servings
Prep time
5 Min
Cook time
25 Min
Total time
30 Min
Cook modePrevent screen from turning off

Ingredients

Main Day Prep Items / Reused Components

Instructions

  1. Preheat the oven to 425 degrees F.
  2. Put parchment paper on a large sheet pan and spread the Harissa Chicken out in one layer evenly. Season with a sprinkle of salt and pepper.
  3. Bake for 25 minutes, flipping halfways through so that the edges will char up a little bit. Reserve 1/2 of the chicken for Harissa Chicken Blueberry Kale and Brussel Salad.
  4. When almost finished, stir a little water into the leftover leek rice and heat in the microwave until warm throughout.
  5. On each plate, add the rice, a sprinkle of the kale and brussels, and top with the chicken. Drizzle with Lemon Garlic Dressing and a little Parsley.

Notes

Components to Save:

Reserve 1/2 of the chicken for Harissa Chicken Blueberry Kale and Brussel Salad

Nutrition Facts

Calories

330

Fat

18 g

Sat. Fat

4 g

Carbs

24 g

Fiber

5 g

Net carbs

19 g

Sugar

7 g

Protein

24 g

Sodium

237 mg

Cholesterol

0 mg
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