AuthorJJ CouttsEnjoy this delicious harissa chicken recipe that is a great option to make whilst in isolation.
Brush the chicken fillets with the harissa paste and let them stand for a moment.
Cook the quinoa according to the instructions on packaging.
Heat the oil in a pan and fry the sliced zucchini, for 4-5 minutes until browned.
Coarsely chop the herbs and spring onion, and mix with the fried zucchini and quinoa.
Zest the lemon and squeeze the juice. Mix this with the quinoa and season the tabouleh with salt and pepper.
Heat the oil in a pan over medium-high heat and fry the chicken fillets until brown and cooked through. Cut them into slices.
Divide the tabbouleh between plates and serve with the chicken.
4 servings
1
- Amount per serving
- Calories456
- % Daily Value *
- Total Fat 14g18%
- Total Carbohydrate 68g25%
- Protein 33g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Ingredients
Directions
Brush the chicken fillets with the harissa paste and let them stand for a moment.
Cook the quinoa according to the instructions on packaging.
Heat the oil in a pan and fry the sliced zucchini, for 4-5 minutes until browned.
Coarsely chop the herbs and spring onion, and mix with the fried zucchini and quinoa.
Zest the lemon and squeeze the juice. Mix this with the quinoa and season the tabouleh with salt and pepper.
Heat the oil in a pan over medium-high heat and fry the chicken fillets until brown and cooked through. Cut them into slices.
Divide the tabbouleh between plates and serve with the chicken.
