Harissa chicken with chickpea salad

• punnet cherry tomatoes250g g

  halved

• ½ small red onion

  chopped

• can chickpeas↗400g g

  drained

• parsley↗small bunch

  roughly chopped

• juice 1 lemon
• skinless chicken breasts↗2

  halved lengthways through the middle

• harissa↗1 tbsp
• fat-free natural yogurt↗

  and wholemeal pitta bread, to serve

Step-by-step instructions

1. 1

   Mix the tomatoes, onion and chickpeas together, stir through the parsley and lemon juice and season.

2. 2

   Coat the chicken with the harissa. Heat a griddle or frying pan or barbecue. Cook the chicken for 3-4 mins each side until lightly charred and cooked through.

3. 3

   Divide the salad between 2 plates, top with the harissa chicken and serve with a dollop of yogurt and warmed pitta bread.