Broccoli with garlic & chilli breadcrumbs
Give an everyday veg a bit of a kick and a crunch by adding some chilli breadcrumbs
Harissa chicken with chickpea salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 250g punnet cherry tomatoeshalved
- ½ small red onionchopped
- 400g can chickpeasdrained
- small bunch parsleyroughly chopped
- juice 1 lemon
- 2 skinless chicken breastshalved lengthways through the middle
- 1 tbsp harissa
- fat-free natural yogurtand wholemeal pitta bread, to serve
Nutrition: per serving
- kcal313
- fat5g
- saturates1g
- carbs25g
- sugars6g
- fibre7g
- protein44g
- salt1.06glow
Method
step 1
Mix the tomatoes, onion and chickpeas together, stir through the parsley and lemon juice and season.
step 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.
step 3
Divide the salad between 2 plates, top with the harissa chicken and serve with a dollop of yogurt and warmed pitta bread.
