Stranger Foods

Harissa chicken with chickpea salad

Serves 2 30 mins

30 mins	Total
20 mins	Prep
10 mins	Cook

Recipe image

Ingredients

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Metric

Imperial

250 g punnet cherry tomatoes, halved
½ small red onion
1x 400 g can chickpeas, drained and rinsed
small bunch parsley, roughly chopped
juice 1 lemon
2 boneless skinless chicken breasts, halved lengthways through the middle
1 tbsp harissa paste
fat-free natural yogurt and warmed wholemeal pitta bread, to serve

Instructions

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Mix the tomatoes, onion and chickpeas together for the salad. Stir through the parsley and lemon juice, and season. Set aside.
Coat the chicken with the harissa. Heat a griddle or frying pan. Cook the chicken for on each side until lightly charred and cooked through.
Divide the salad between two plates, top with the harissa chicken and serve with a dollop of yogurt and warmed pitta bread.

Nutrition

kcal 313
fat 5 g
saturates 1 g
carbs 25 g
sugar 6 g
fibre 7 g
protein 44 g
salt 1.06 g

Image of BBC Good Food: Low-fat Feasts book cover.

BBC Good Food: Low-fat Feasts