Harissa chicken, avocado, butternut squash & mint by Mindful Chef | Mealz

Harissa chicken, avocado, butternut squash & mint

2 Servings

5 min Prep, 25 min Cook


Allergy Friendly


Calories: 525

Views: 234


Cooking Stages

    • Preheat oven to 200C.

    • Peel the butternut squash and cut into 2cm cubes. Place the squash onto a baking tray and drizzle over 1 tsp oil over and toss to coat. Season with sea salt and bake for 15-20 mins.

    • Dice the red onion and crush or finely chop the garlic. Roughly chop the mint leaves. Slice the chicken into bite-sized pieces.

    • Heat a frying pan over a medium heat and add 1 tsp oil. Add the chicken for 5 mins until golden brown, season with sea salt and black pepper, then add the red onion, garlic and smoked paprika to the pan for a further 5 mins until the chicken is cooked through.

    • Then stir in the cooked butternut squash, harissa paste and chopped mint to the chicken.

    • Peel and de-stone the avocado and slice thinly.

    • Serve the harissa chicken and squash on a warm plate alongside the sliced avocado.

Nutrition Facts

Serving Size 0 g

Amount Per Serving
Calories 525 cals26%
% Daily Value*
Kilojoules 2401.5 kJ26%
Fat 23 g35%
Sodium 0 mg0%
Carbohydrate 38 g13%
Protein 46 g92%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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