The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Harissa chicken with warm quinoa salad
Harissa chicken with warm quinoa salad
Ready in 20
High protein
1/3 daily fibre
New
5 plants
Low sat fat
Serving size
Ingredients
- 250g golden vegetable quinoa (Cooked Organic White Quinoa (Water, Quinoa) 77%, Organic Vegetables 20 % (Sweetcorn, Red Pepper, Peas, Carrot), Organic Sunflower Oil, Organic Basil, Natural Flavourings (Lime, Basil), Sea Salt, Organic Native Corn Starch.)
- 2 tbsp rose harissa paste (Rehydrated red peppers, sunflower oil, Spice Mix with Rose Petals, Garlic, Salt, Acidity Regulator: citric Acid)
- 1 pepper
- 1 tbsp tahini (Sesame)
- 2 British Free Range chicken breasts
- 1 tsp harissa spice (Dry Roasted Chillies, Coriander Seeds, Cumin Seeds, Caraway Seeds, Seasalt, Mint Leaves)
- 2 carrot
- 25g honey
- 1 unwaxed lemon
- 80g baby spinach
Nutritional Information
Calories: 662
Protein: 53g
Carbs: 58g
Fat: 25g
Harissa chicken with warm quinoa salad
Harissa chicken with warm quinoa salad
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Cooking Instructions
- Preheat the oven to 240C/ fan 220C / gas mark 9 and boil a kettle. In a bowl mix the harissa paste with the honey and 1 tbsp oil. Season with sea salt and black pepper and rub half of it into the chicken breasts. Dice the carrots into 2 cm cubes (peel optional) and toss with the remaining harissa mix.
- Place the carrots on one side of a lined baking tray and the chicken on the other side. Roast for 12-15 mins until cooked through. (Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary.)
- Meanwhile, deseed and thinly slice the pepper. Heat a medium non-stick frying pan with 2 tsp oil on a medium-high heat and cook the red pepper for 2-3 mins, add the quinola and season with the remaining spice, sea salt and pepper and cook for a further 2 mins. Add the spinach on the last minute until wilted .
- Halve the lemon. In a mixing bowl add the juice from the lemon, tahini and 100 ml of water. Season to taste and add half of this to the quinola mix.
- Slice the chicken breast once has been coked and serve alongside the quinola, drizzle with the remaining tahini dressing.
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