Harissa chicken with chickpea salad
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
A low-fat, fibre-filled supper with a superhealthy side - just the thing for midweek
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 313 | |
| fat | 5g | |
| saturates | 1g | |
| carbs | 25g | |
| sugars | 6g | |
| fibre | 7g | |
| protein | 44g | |
| low in | salt | 1.06g |
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
Method
- STEP 1
Mix the tomatoes, onion and chickpeas together, stir through the parsley and lemon juice and season.
- STEP 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.
- STEP 3
Divide the salad between 2 plates, top with the harissa chicken and serve with a dollop of yogurt and warmed pitta bread.
RECIPE TIPS
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.
Goes well with
Recipe from Good Food magazine, July 2011
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