Harissa Chicken Bowl (HC)
Ingredients
- 1 tsp olive oil
- 1 chicken fillet (approx 100–130g)
- 6 cherry tomatoes, halved
- ½ red onion, sliced
- ½ tsp paprika
- ½ tsp garlic powder
- Black pepper, to taste
- 1 tbsp harissa paste
- 1 wholemeal pitta bread
- Handful of rocket
- ½ small avocado (or ¼ of a large avocado)
- 1 tbsp pickled red onions (optional)
For Yoghurt Sauce:
- 1 tbsp Greek yoghurt
- 1 tsp mayo
- ½ tsp oregano
- 30g feta cheese, crumbled
- Juice of ¼–½ lemon, to taste
Instructions
Heat the olive oil in a frying pan over a medium heat.
Add the chicken fillet, cherry tomatoes and red onion, then cook for a few minutes.
Sprinkle over the paprika, garlic powder and black pepper, then stir through the harissa paste to coat everything evenly.
Cook for 10–12 minutes, turning the chicken occasionally, until the chicken is cooked through and the tomatoes have softened and become slightly jammy.
While the chicken cooks, make the yoghurt sauce by mixing together the Greek yoghurt, mayo, oregano, crumbled feta and lemon juice. Taste test and adjust seasoning if needed.
Warm the wholemeal pitta bread if desired.
Add the harissa chicken mixture to a bowl, then add the rocket, avocado and pickled red onions (if using). Serve the pitta bread alongside. Finish with the yoghurt sauce and serve straight away.
Note - Store the harissa chicken and yoghurt sauce separately in airtight containers in the fridge for up to 3 days. Add the rocket, avocado and pitta bread fresh before serving for the best texture.