A low-fat, fibre-filled supper with a superhealthy side – just the thing for midweek
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
Method
-
Mix the tomatoes, onion and chickpeas together, stir through the parsley and lemon juice and season.
-
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.
-
Divide the salad between 2 plates, top with the harissa chicken and serve with a dollop of yogurt and warmed pitta bread.