Solo: Spiced Chicken with Spinach Sauce

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Solo: Spiced Chicken with Spinach Sauce

That dreamy spicy grilled chicken breast that we all couldn't wait to fry up once the sun starts blushing in our faces once more, yet so much of us can't let go of the wintery comforts......well we got just the thing for you harissa spice grilled chicken breast with roasted butternut and carrots, toasted almonds and creamy spinach sauce.

Ingredients to serve 1

  • 1 x Chicken Breasts
  • 1 tbsp x Harissa Paste
  • 100g x Butternut Chunks
  • 1 x Carrots - cut into chunks
  • 10g x Whole Almonds - crushed or chopped
  • 100g x Swiss Chard - finely shredded
  • ½ clove x Garlic - chopped
  • 50ml x Cream
  • 10ml x Parmesan - grated
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C. Crush your almonds with a rolling pin in the bag its supplied in or in a clean kitchen towel.

Washing Instruction

Wash your hands and carrots well. Rinse your swiss chard thoroughly and drain on paper towel.

Gino's Tip

When it comes to how much oil you use when cooking our DailyDish meals, it's totally up to you - whether you prefer a swig, a glug, or just a drizzle!

Step 1 - Almond Butternut and Carrot Roast

Toss your carrot and butternut chunks in a large mixing bowl with a drizzle of olive oil, salt, and pepper. Scatter onto an oven tray, cover with foil and roast for 20 minutes. After your initial 20 minutes remove your foil, sprinkle over your crushed almonds and continue roasting for 5-6 minutes until your vegetables are lightly browned and tender.

Step 2 - Spinach Sauce

Heat a large casserole pan over med-high heat, add a drizzle of olive oil, add your chopped garlic and cook until it just about starts to lightly brown, now add your shredded swiss chard and a dash of water, cook until your swiss chard has wilted. Lastly add your grated parmesan, cream and a light seasoning of salt and pepper. Drop your heat to medium and gently warm your sauce until it thickens slightly. At this stage, if you have a food processor you could puree half the mixture and add it back to the creamed chard.

Step 3 - Harissa Chicken

Harissa is slightly spicy, so please taste before you use it and use at your discretion. Season your chicken breasts with salt and pepper. Heat a large frying pan over med-high heat and add a glug of olive oil. Once the oil is hot, fry the breasts for 2 minutes on each side until they've had 6-8 minutes cooking time in total. Lastly, add your harissa paste to the pan and coat your chicken in the paste or toss your cooked chicken breast in a bowl with your harissa paste.

To serve

Place your spinach sauce as your base top with your almond butternut and carrots and serve with your harissa chicken breast.