Harissa Chicken with Rainbow Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 280
- Total Fat
- 14
- Saturated Fat
- 3
- Carbohydrates
- 11
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 26
- Cholesterol
- 109
- Sodium
- 213
- Total: 30 min
- Active: 20 min
Ingredients
1 tablespoon olive oil
6 boneless, skinless chicken thighs
3 tablespoons rose harissa paste
Finely grated zest and juice of 1/2 lemon
2 tablespoons low-fat Greek yogurt
3 tablespoons extra-virgin olive oil
One 220-gram (8-ounce) bag rainbow salad
1 avocado, sliced
One 400-gram (14-ounce) can chickpeas, drained and rinsed
Handful of chopped flat-leaf parsley
Directions
Special equipment:
Saute pan- Heat the olive oil in a saute pan. Season the chicken with salt and pepper and spread all over with the harissa paste and a sprinkling of lemon zest. Fry over a medium high heat for 3 to 4 minutes on each side until just cooked through. Set aside to rest, then slice and combine with the yogurt while the chicken is still warm.
- Mix the lemon juice with some seasoning in a salad bowl and whisk in the extra-virgin olive oil.
- Add the rainbow salad, avocado, chickpeas and parsley and toss gently to combine. Serve with the harissa chicken.