Chicken with crushed harissa chickpeas

Need something speedy for dinner? Try this chicken, coated in flavourful za’atar and served with spiced chickpeas. It’s simple, but seriously delicious

  • Prep:5 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 366
  • fat 12g
  • saturates 2g
  • carbs 16g
  • sugars 6g
  • fibre 7g
  • protein 44g
  • salt 0.6g


  • 2 tbsp rapeseed oil
  • 1 onion, chopped
  • 1 red pepper, finely sliced
  • 1 yellow pepper, finely sliced
  • 4 chicken breasts
  • 1 tbsp za'atar
  • 400g can chickpeas
  • 1½ tbsp red harissa paste
  • 150g baby spinach
  • ½ small bunch of parsley, finely chopped
  • lemon wedges, to serve


Za’atar chicken pittas
Shred and leftover chicken and fry in a bit of olive oil until warm and crisp around the edges. Halve and toast pitta breads, spread with hummus and fill with the chicken, a bit of lettuce and tomatoes.


  1. Heat 1 tbsp of oil in a frying pan over a medium heat and fry the onions and peppers for 7 mins until softened and golden.

  2. Meanwhile, put the chicken between two sheets of baking parchment and lightly bash until about 2cm thick. Mix together the remaining oil and the za'atar, then rub over the chicken. Season to taste.

  3. Heat the grill to high. Put the chicken on a baking tray lined with foil, and grill for 3-4 mins each side, or until golden and cooked through.

  4. Heat the chickpeas in a pan with the harissa paste and 2 tbsp water until warmed through, then roughly mash with a potato masher. Wilt the spinach in a pan with 1 tbsp of water or in the microwave in a heatproof bowl. Stir the pepper and onion mixture, spinach and parsley through the chickpeas. Serve with the sliced chicken and the lemon wedges for squeezing over.

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