Harissa chicken with chickpea salad

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

  • Prep:15 mins
    Cook:8 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 313
  • fat 5g
  • saturates 1g
  • carbs 25g
  • sugars 6g
  • fibre 7g
  • protein 44g
  • 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

Tip

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.
MPU 2

Method

  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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