Harissa chicken with chickpea salad

Harissa chicken with chickpea salad

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(19 ratings)

Prep: 15 mins Cook: 8 mins


Serves 2
A low-fat, fibre-filled supper with a superhealthy side - just the thing for midweek

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal313
  • fat5g
  • saturates1g
  • carbs25g
  • sugars6g
  • fibre7g
  • protein44g
  • salt1.06g
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  • 250g punnet cherry tomatoes, halved
  • ½ small red onion, chopped
  • 400g can chickpeas, drained
  • small bunch parsley, roughly chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 skinless chicken breasts, halved lengthways through the middle
  • 1 tbsp harissa



    This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…

  • fat-free natural yogurt and wholemeal pitta bread, to serve


  1. Mix the tomatoes, onion and chickpeas together, stir through the parsley and lemon juice and season.

  2. 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.

  3. Divide the salad between 2 plates, top with the harissa chicken and serve with a dollop of yogurt and warmed pitta bread.

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Comments (22)

natalierachel's picture

I made the salmon with harissa crust. Very nice.

hevster's picture

Just made this for tea and added coriander instead of parsley and it was lovely. Really quick and simple to make. Will definitely be having this again.


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