Moroccan chicken & herb salad
Cooking time
Ready in 40 minsSkill level
EasyServings
Serves 2This Middle Eastern grilled chicken dish makes for a lovely light lunchbox addition
Nutrition and extra info
Nutrition info
Nutrition per serving
- kcalories
- 425
- protein
- 46.3g
- carbs
- 46.6g
- fat
- 5.1g
- saturates
- 1g
- fibre
- 2.4g
- sugar
- -
- salt
- 0.4g
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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Method
- Heat the oven to 200C/fan 180C/gas 6. Put the veg on a baking tray and spritz with oil. Season and roast for 15 minutes.
- Slash each chicken breast four times and rub over the harissa. Take the veg out of the oven and turn over. Add the chicken to the veg tray and cook for 18-20 minutes until cooked through. Cool. Tip just the vegetables and any cooking juices into a bowl and add the cooked bulgar wheat. Add the herbs, season, and toss.
- Put the salad in two containers. Slice the chicken and sit on top. Spoon over the yoghurt and add lemon wedgesto serve.
Recipe from olive magazine, February 2012
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