Gluten Free- Harissa Chicken & Quinoa Salad

This is a simple and delicious recipe, that I adapted to make GF from the Hairy Bikers Diet cook book. Not only is this recipe GF it is also less than 300 calories per portion.

Harissa Chicken Quinoa Salad

Ingredients (4 People)

Chicken

  • 4 Boneless, skinless chicken breasts
  • 1/2 tsp coconut oil
  • 1 tbsp harissa paste
  • Lemon wedges
  • 2 Cups of spinach

Quinoa Salad

  • 100g Quinoa
  • 100g Halved Cherry Tomatoes
  • 1 small bell pepper chopped into small chunks
  • Garlic Clove Crushed
  • 1/2 Lemon- Zest & Juice
  • Ground black pepper

Instructions

  1. Make salad- cook the quinoa (How to cook Quinoa- Link)
  2. Tip the cooked quinoa into a large serving bowl and add the tomatoes, pepper, garlic, lemon zest and juice.
  3. Season and toss the salad with freshly ground black pepper.
  4. Place each chicken breast between 2 sheets of cling film and beat with a rolling pin, until they are 1 1/2 cm thick.
  5. Brush a griddle or frying pan with a little oil and place over a medium heat until hot- griddle the chick breasts for 2 minutes per side.
  6. Brush one side of the chicken breasts with 1/2  the harissa, then cook for a minute whilst brushing the other side of the chicken with the other 1/2 of the harissa.  Flip over each minute until the chicken is cooked all the way through (when there is no pinkness remaining).
  7. Transfer the chicken to a board and leave to rest for a couple of minutes.
  8. In the hot pan, whit the spinach by lightly sprinkling water over the spinach.
  9. Combine the spinach with the salad and chicken – Enjoy 🙂
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