Harissa Chicken with Herby Butter Beans
Marinade for 1 chicken breast:
1tsp olive oil
1 tbsp Greek Yoghurt
1tbsp harissa paste
1tbsp roasted garlic paste
Juice of 1/2 lemon
1tsp sweet smoked paprika
1/2tsp sea salt
Mix the ingredients together and marinade the chicken for 30 minutes.
Butter bean salad:
1 tin of butter beans, drained and rinsed
3tbsp cooked quinoa
1tbsp chopped mint
2tbsp chopped parsley
5 cherry tomatoes, halved
Dressing:
2tbsp extra virgin olive oil
1tsp roasted garlic paste
Pinch of sea salt
Pinch of black pepper
1tsp Dijon mustard
1tsp honey
Juice of 1/2 Lemon.
Whisk the dressing ingredients together in a bowl. Add the herbs, quinoa, butter beans and tomatoes and mix well.
AirFry the chicken at 200 degrees c for 12 minutes or in an oven at 200 degrees for 20 minutes (or until cooked through) - different ovens will vary on cooking times.
Assemble the salad with the cooked chicken sliced on top. Serve with hummus and enjoy!
إرسال تعليق