Moroccan chicken & herb salad

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• Beth

  07 March 2012

  Beth rated and commented on this recipe

  

  used some halved cherry tomatoes instead of the courgette.

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• ANGEL290385

  21 January 2013

  ANGEL290385 rated this recipe

  

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• Lapin

  23 January 2013

  Lapin rated and commented on this recipe

  

  Really nice. You can adapt and use any veg suitable for roasting. I usually double the amount of veg suggested.

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Ingredients

• 1 medium courgette , sliced
• 1 small red onion , cut into 8 wedges
• 1 yellow pepper , cut into small chunks
• olive oil spray
• 2 boneless, skinless chicken breasts , each weighing 150g
• 1 tbsp harissa paste
• 100g bulgar wheat , cooked, rinsed in cold water and drained well
• a small bunch coriander , leaves roughly chopped
• a small bunch mint , leaves roughly chopped
• 2 tbsp low-fat natural yogurt
• 2 lemon wedges, for squeezing

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 40 mins

Low-fat

Ingredients

• 1 medium courgette , sliced
• 1 small red onion , cut into 8 wedges
• 1 yellow pepper , cut into small chunks
• olive oil spray
• 2 boneless, skinless chicken breasts , each weighing 150g
• 1 tbsp harissa paste
• 100g bulgar wheat , cooked, rinsed in cold water and drained well
• a small bunch coriander , leaves roughly chopped
• a small bunch mint , leaves roughly chopped
• 2 tbsp low-fat natural yogurt
• 2 lemon wedges, for squeezing

PER SERVING

425 kcalories, protein 46.3g, carbohydrate 46.6g, fat 5.1 g, saturated fat 1g, fibre 2.4g, salt 0.4 g

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