3 small carrots, peeled, diagonally sliced
2 large red onions, cut into thin wedges
1 tbs chopped fresh rosemary leaves
1 tbs extra virgin olive oil
2 tsp harissa paste
1 lemon, rind zested, juiced
1 garlic clove, crushed
8 (about 500g) chicken tenderloins, trimmed
400g can no-added-salt brown lentils, rinsed, drained
80g trimmed kale leaves, torn
160ml (2/3 cup) Massel salt reduced chicken style liquid stock
90g (1/3 cup) labneh, drained
Preheat oven to 200C/180C fan forced. Line a large baking dish or tray with baking paper. Place the carrot, onion and rosemary in prepared dish and drizzle with the oil. Bake for 15-20 minutes or until light golden and tender.
Meanwhile, combine the harissa, 1 tbs lemon juice and garlic in a shallow dish. Add the chicken and turn to coat. Set aside for 10 minutes to marinate.
Place the lentils, kale and stock in the dish with the carrot mixture and stir to combine. Top with the chicken. Bake for a further 10-15 minutes or until chicken is cooked through. Top with labneh and a little lemon zest. Season and serve.
Full Story Read Here : https://www.taste.com.au/recipes/healthy-harissa-chicken-lentil-kale-tray-bake-recipe/y7uo7194