HARISSA CHICKEN WITH RAINBOW SALAD

Harissa Chicken with Rainbow Salad image

Provided by Donal Skehan

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon olive oil
6 boneless, skinless chicken thighs
3 tablespoons rose harissa paste
Finely grated zest and juice of 1/2 lemon
2 tablespoons low-fat Greek yogurt
3 tablespoons extra-virgin olive oil
One 220-gram (8-ounce) bag rainbow salad
1 avocado, sliced
One 400-gram (14-ounce) can chickpeas, drained and rinsed
Handful of chopped flat-leaf parsley

Steps:

Heat the olive oil in a saute pan. Season the chicken with salt and pepper and spread all over with the harissa paste and a sprinkling of lemon zest. Fry over a medium high heat for 3 to 4 minutes on each side until just cooked through. Set aside to rest, then slice and combine with the yogurt while the chicken is still warm.
Mix the lemon juice with some seasoning in a salad bowl and whisk in the extra-virgin olive oil.
Add the rainbow salad, avocado, chickpeas and parsley and toss gently to combine. Serve with the harissa chicken.