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Donal Skehan
Harissa Chicken with Rainbow Salad | DonalSkehan.com
  • main-meals

Harissa Chicken with Rainbow Salad

December 17

You can get lots of different kinds of harissa paste, but the rose variety has an extra layer of deliciousness – do keep an eye out for it.

  • time 30mins
  • serves Serves 4
Method
  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 and 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.

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Ingredients

1 tbsp olive oil

6 boneless, skinless chicken thighs

3 tbsp rose harissa paste

finely grated zest and juice of ½ lemon

2 tbsp low-fat Greek yoghurt

3 tbsp extra-virgin olive oil

1 x 8oz bag rainbow salad

1 avocado, sliced

1 x 14oz tin chickpeas, drained and rinsed

handful of chopped flat-leaf parsley

1 tbsp olive oil

6 boneless, skinless chicken thighs

3 tbsp rose harissa paste

finely grated zest and juice of ½ lemon

2 tbsp low-fat Greek yoghurt

3 tbsp extra-virgin olive oil

1 x 220g bag rainbow salad

1 avocado, sliced

1 x 400g tin chickpeas, drained and rinsed

handful of chopped flat-leaf parsley

You'll Need

Sauté pan

4.6
(8)
photo
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