Serves 4
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  1. Heat the olive oil in a sauté 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 3-4 minutes on each side until just cooked through. Set aside to rest, then slice and combine with the yoghurt while the chicken is still warm.
  2. Mix the lemon juice with some seasoning in a salad bowl, then whisk in the extra-virgin olive oil.
  3. Add the rainbow salad, avocado, chickpeas and parsley and toss gently to combine. Serve with the harissa chicken.

Nutrition Facts

Per Serving: 607kcals, 46.9g fat (10.2g saturated), 15.4g carbs (2.9g sugars), 35.8g protein, 5.6g fibre, 0.468g sodium

Super Food In Minutes Easy Food

Recipe and image from Super Food in Minutes by Donal Skehan, published by Hodder & Stoughton

ChickenDinnerSaladsLunch & snacks30-minute mealsQuick and easyComfort food

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