Harissa chicken with chickpea salad

10-30 minutes 2 servings 30 min bbc good food magazine july 400 kcal or less cherry tomato cherry tomatoes chick pea chicken chicken breast chicken breasts chickpea chickpeas diner dinner figh in fibre five a day fowl harissa lemon lemons main course mains make it tonight midweek moroccan natural yogurt parsley quick red onion red onions salad super supper

N/A

Source

Ingredients

250g punnet cherry tomatoes , halved

½ small red onion , chopped

400g can chickpeas , drained

small bunch parsley , roughly chopped

juice 1 lemon

2 skinless chicken breasts , halved lengthways through the middle

1 tbsp harissa

fat-free natural yogurt and wholemeal pitta bread, to serve

Method

Mix the tomatoes, onion and chickpeas together, stir through the parsley and lemon juice and season.

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.

Divide the salad between 2 plates, top with the harissa chicken and serve with a dollop of yogurt and warmed pitta bread.