|Harissa chicken with roasted tomatoes and avocado salad|
- 2 chicken breasts
- 3 tbsp natural yoghurt
- Juice of 1/2 a lemon
- 3 tsp harissa paste
- 1 avocado, peeled and sliced
- Cherry tomatoes on the vine (5 or 6 each)
- Cucumber, sliced
- Red onion, thinly sliced
- 8 black olives, sliced
- Handful of crumbled feta cheese
- Rocket leaves
- Olive oil spray
In a bowl mix the yoghurt, harissa paste and lemon juice together and add the chicken breasts, make good sure both get a good coating and then place into the fridge for at least 30 minutes.
Preheat the oven to 180 degrees. Place some tin foil onto an oven tray and put the chicken breast on one half and cook in the oven for 20 minutes. Remove from the oven, place the tomatoes onto the tray and give a spray of olive oil, return to the oven and cook for a further 10 to 15 minutes until the chicken is cooked through.
Whilst the chicken and tomatoes are in the final stages of cooking, put together your salad. For this salad I combined rocket leaves with cucumber and red onion which I then topped with the sliced avocado, crumbled feta and olives over which I drizzled a nice rapeseed vinaigrette. Plate up the chicken and tomatoes and get stuck in!
This is a light and tasty recipe, pretty much no carbs and fills you up, happy days. This would be great to do on the BBQ in the summer, you can't beat a chargrilled crunch!
This recipe is adapted from a Joe Wicks recipe in Lean in 15, which I have to say contains quite a few tasty looking recipes, another one I will be doing on Sunday!