Harissa chicken breasts with chickpea salad
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Serves:     people
Notes from Anna

Fast and healthy dinner,  on the table in just 20 minutes and rich in protein, fibre, minerals including iron and an array of beneficial phytonutrients.   This chicken is delicious cold too so why not make some extra for tomorrow’s lunchbox?



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  1. Peel and finely slice the onion. Wash and chop the parsley. Wash and halve the cherry tomatoes. Drain and rinse the chickpeas. Squeeze the lemon.
  2. Wash the chicken fillets and pat dry with kitchen paper. Make 3 diagonal slits in each fillet and rub with the harissa paste.
  3. Heat a griddle pan until very hot and cook the chicken fillets for one minute on each side. Turn the heat down to medium and continue cooking the meat for another 8-10 minutes depending on the thickness of the fillets.
  4. Meanwhile, assemble the chickpeas, onion, cherry tomatoes and chopped parsley in a salad bowl. Mix the lemon juice with the olive oil and a little sea salt and drizzle over the salad.
  5. Serve the chicken fillets with the chickpea salad and some wholemeal pittas.

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