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Sticky Harissa Chicken Salad with Quinoa, Roast Courgette & Pomegranate
British free-range chicken breasts are glazed in warm harissa and sticky maple, then roasted till golden and tender. Serve with a Middle Eastern-style quinoa salad, jewelled with roasted veg & pomegranate seeds. Scatter over almonds for the perfect crunch.
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 75g pomegranate seeds
- 300g diced British Free Range chicken breast
- 20g rocket
- 250g puy lentils & wholegrain quinoa (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 110g baby tomatoes
- 1 courgette
- 1 onion
- 1 tbsp green harissa (Mustard) (Rapeseed Oil, Spinach Nuggets, Peas, Preserved Lemons (Lemon Slices, Sea Salt), Coriander Leaves, Dijon MUSTARD (Water, MUSTARD Seeds, Spirit Vinegar, Sea Salt), Rubbed Parsley, Vegetable Stock (Carrot Juice Concentrate, Mushroom Concentrate [Mushroom Juice Concentrate, Salt], Onion Powder, Salt, Onion Juice Concentrate, Water, Ground Black Pepper), Garlic, Salt, Crushed Chilies, Lemon Peel Powder, Black Pepper, Rubbed Oregano, Citric Acid)
- 30g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 1 unwaxed lemon
Nutritional Information
Calories: 659
Protein: 53g
Carbs: 45g
Fat: 23g
Ingredients
- 75g pomegranate seeds (use half)
- 150g diced British Free Range chicken breast
- 1 onion (use half)
- 1 tbsp green harissa (use half) (Mustard) (Rapeseed Oil, Spinach Nuggets, Peas, Preserved Lemons (Lemon Slices, Sea Salt), Coriander Leaves, Dijon MUSTARD (Water, MUSTARD Seeds, Spirit Vinegar, Sea Salt), Rubbed Parsley, Vegetable Stock (Carrot Juice Concentrate, Mushroom Concentrate [Mushroom Juice Concentrate, Salt], Onion Powder, Salt, Onion Juice Concentrate, Water, Ground Black Pepper), Garlic, Salt, Crushed Chilies, Lemon Peel Powder, Black Pepper, Rubbed Oregano, Citric Acid)
- 30g maple and mustard dressing (use half) (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 20g rocket (use half)
- 1 unwaxed lemon (use half)
- 110g baby tomatoes (use half)
- 1 courgette (use half)
- 250g puy lentils & wholegrain quinoa (use half) (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
Nutritional Information
Calories: 659
Protein: 53g
Carbs: 45g
Fat: 23g
Sticky Harissa Chicken Salad with Quinoa, Roast Courgette & Pomegranate
British free-range chicken breasts are glazed in warm harissa and sticky maple, then roasted till golden and tender. Serve with a Middle Eastern-style quinoa salad, jewelled with roasted veg & pomegranate seeds. Scatter over almonds for the perfect crunch.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Pull out 2 large bowls, a small bowl & a grater
Prep the dressing & chicken
- Zest and halve the lemon. In the small bowl, combine the harissa, maple mustard dressing, lemon zest and half the lemon juice. Season with salt and pepper
- Add the chicken to a large bowl and coat with half the harissa dressing
Add the veg & roast
- Dice the courgette into 2cm chunks. Cut the onion into wedges. Place the courgette, onion and whole tomatoes onto one side of the lined tray. Toss with 2 tsp oil and a pinch of salt and pepper
- Roast for 10 mins / air fryer 5 mins
- After 10 mins, add the chicken to the other side of the lined baking tray. Cook for a further 13 mins / air fryer 12 mins, until the veg is golden and the chicken is cooked through
Build the salad
- Add the quinoa mix to the other large bowl and toss with half the pomegranate seeds. Mix with 1 tsp olive oil, the juice from the remaining lemon and a pinch of salt and pepper
Last bits & plate up
- When everything's ready, add the roast veg and rocket to the quinoa bowl and toss to combine
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Share the salad between plates, topped with the chicken. Garnish with the remaining pomegranate seeds
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