How To Make Harissa Chicken with Chickpea Salad
A spicy and flavorful dish with harissa-marinated chicken served with a refreshing chickpea salad.
Serves:
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tbsp harissa paste
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
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In a bowl, combine the harissa paste, olive oil, cumin, coriander, salt, and black pepper. Mix well.
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Place the chicken breasts in a ziplock bag and add the harissa marinade. Seal the bag and massage the marinade into the chicken.
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Let it marinate in the refrigerator for at least 30 minutes, or overnight for maximum flavor.
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Preheat the grill or grill pan over medium-high heat. Cook the chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F.
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Meanwhile, in a large bowl, combine the chickpeas, cherry tomatoes, red onion, cilantro, lemon juice, salt, and pepper. Toss well to combine.
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Serve the grilled harissa chicken with the chickpea salad on the side.
Nutrition
- Calories : 320kcal
- Total Fat : 8g
- Saturated Fat : 1g
- Cholesterol : 72mg
- Sodium : 670mg
- Total Carbohydrates : 28g
- Dietary Fiber : 8g
- Sugar : 4g
- Protein : 34g
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