This high protein / low carb recipe is packed full of flavour and is so easy to make. I prefer using chicken thigh for added flavour but you can make it even leaner using chicken or turkey breast.
The key to getting this right is to to grill the chicken really well to get that smokey chargrilled flavour, and using a good harissa paste. You can make your own but some of the ready made pastes you can buy are excellent such as Belazu in the UK.
To compliment the smokey and spicy chicken are some super easy Lemony Spring Greens, keeping with the Moroccan preference for citrus flavours in their dishes. The greens are taken from a Jamie Oliver recipe that I changed up a little to make leaner. Finishing with a mint yoghurt cooling dip, made using our good old friend 0% fat Greek Yoghurt.
Suitable for those on weight loss, fitness regimes or following the high protein Duka diet, this dish is one I always return to for a midweek meal.
Lean option with Chicken Breast
Servings Per Container 1
Amount Per Serving
Calories 418Calories from Fat 180
% Daily Value*
Total Fat 20g31%
Saturated Fat 3.3g17%
Trans Fat 0g
Total Carbohydrate 8.4g3%
Dietary Fiber 7.1g28%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Spread half of the harissa paste on one side of the chicken and put under the grill until it starts to have a nice chargrill colour
Meanwhile in a bowl add the zest of the lemon, quarter and squeeze out the juice of 3 of the pieces, add the olive oil, a pinch of salt and stir.
Chop the mint leaves and mix with the greek yoghurt for the cooling dip, add a squeeze of lemon from the remaining quarter for acidity.
Once the chicken is cooked on one side, flip, add the remaining paste and put back under the grill until cooked. If you are unsure cut into the thickest part of the chicken to make sure it is cooked through and the juices run clear.
The spring greens can be heated through quickly in a pan or the microwave.
Pan: Add a splash of water and gently heat through for 4-5 minutes until hot and wilted.
Microwave: Cook for 3-4 minutes on high.
Once cooked, add the lemon and olive oil dressing to the bowl or pan and stir through.
Serve by adding the lemony spring greens, harissa chicken and cooling mint yoghurt to a plate.
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