Photo: Anna Pelzer
Harissa chicken with chickpea salad
8 ingredients
15 min + 8 min
Serves 2
openrecipes
A low-fat, fibre-filled supper with a superhealthy side - just the thing for midweek
Estimated Nutrition (whole recipe, rough)
1020
Calories
73g
Protein
8g
Fat
164g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Yogurt | 170g plain Greek | 100 |
| Cherry | 1 cup (138g) | 87 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Harissa | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250g punnet cherry tomatoes , halved
- ½ small red onion , chopped
- 400g can chickpeas , drained
- small bunch parsley , roughly chopped
- juice 1 lemon
- 2 skinless chicken breasts , halved lengthways through the middle
- 1 tbsp harissa
- fat-free natural yogurt and wholemeal pitta bread, to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes