Harissa Chicken With Chickpea Salad
This flavorful dish combines charred harissa chicken with a refreshing cherry tomato and chickpea salad, all topped with a zesty parsley and lemon dressing. Served with a dollop of creamy yogurt and warm pita bread, this meal is a delightful balance of spices and freshness.
— Constant Cookbook
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
Instructions
- Mix the tomatoes, onion and chickpeas together, stir through the parsley and lemon juice and season.
- 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.
- Divide the salad between 2 plates, top with the harissa chicken and serve with a dollop of yogurt and warmed pitta bread.
Cook Time
8M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 313 calories
- Fat Content: 5 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 25 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 44 grams protein
- Sodium Content: 1.06 milligram of sodium
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