A low-fat, fibre-filled supper with a superhealthy side – just the thing for midweek
Prep:15 mins
Serves 2
250g punnet cherry tomatoes, halved½ small red onion, chopped400g can chickpeas, drainedsmall bunch parsley, roughly choppedjuice 1 lemon2 skinless chicken breasts, halved lengthways through the middle1 tbsp harissafat-free natural yogurt and wholemeal pitta bread, to serve
STEP 1Mix the tomatoes, onion and chickpeas together, stir through the parsley and lemon juice and season.STEP 2Coat 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.STEP 3Divide the salad between 2 plates, top with the harissa chicken and serve with a dollop of yogurt and warmed pitta bread.
