Harissa chicken with chickpea salad
A low-fat, fibre-filled supper with a superhealthy side - just the thing for midweek
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
Cook 8 mins
Low-fat, Super healthy
- Mix the tomatoes, onion and chickpeas together, stir through the parsley and lemon juice and season.
- Coat the chicken with the harissa. Heat a griddle or frying pan or barbecue. Cook the chicken for 3-4 mins each side until lightly charred and cooked through.
- Divide the salad between 2 plates, top with the harissa chicken and serve with a dollop of yogurt and warmed pitta bread.
USE UP LEFTOVER HARISSA
Salmon with harissa crust for 2. Heat oven to 220C/200C fan/gas 7. Mix 4 tbsp breadcrumbs with 1 tbsp harissa. Press on top of 2 salmon fillets and bake for 10-12 mins until the crust is golden and the salmon is cooked through. Serve with the chickpea salad and lemon wedges.
PER SERVING
313 kcalories, protein 44g, carbohydrate 25g, fat 5 g, saturated fat 1g, fibre 7g, sugar 6g, salt 1.06 g
Recipe from Good Food magazine, July 2011.
http://www.bbcgoodfood.com/recipes/1395636/
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Ingredients
- 250g punnet cherry tomatoes , halved
- ½ small red onion , chopped
- 400g can chickpeas , drained
- small bunch parsley , roughly chopped
- juice 1 lemon
- 2 skinless chicken breasts , halved lengthways through the middle
- 1 tbsp harissa
- fat-free natural yogurt and wholemeal pitta bread, to serve
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3
ratings
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
Cook 8 mins
Low-fat, Super healthy
Ingredients
- 250g punnet cherry tomatoes , halved
- ½ small red onion , chopped
- 400g can chickpeas , drained
- small bunch parsley , roughly chopped
- juice 1 lemon
- 2 skinless chicken breasts , halved lengthways through the middle
- 1 tbsp harissa
- fat-free natural yogurt and wholemeal pitta bread, to serve
PER SERVING
313 kcalories, protein 44g, carbohydrate 25g, fat 5 g, saturated fat 1g, fibre 7g, sugar 6g, salt 1.06 g
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