Harissa chicken with chickpea salad
10-30 minutes2 servings30 min bbc good food magazine july400 kcal or lesscherry tomatocherry tomatoeschick peachickenchicken breastchicken breastschickpeachickpeasdinerdinnerfigh in fibrefive a dayfowlgoodhealthharissalemonlemonsmain coursemainsmake it tonightmidweekmoroccannatural yogurtparsleyquickred onionred onionssaladsupersupper
Ingredients
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.