Harissa Roasted Chicken with Quinoa Salad2013-10-02
- Course: Main
- Servings : 4
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 50m
You can’t beat tender & flavoursome marinated chicken, especially when it’s served with a delicious and nutritious colourful quinoa salad!
This week is Total Greek Yoghurt’s ’Cookalong’ .. and so my sister and I have been busy in the kitchen creating the most delicious salad recipe that is perfect for both lunch and dinner (it would also be perfect for entertaining too!).
You can even just use the marinade part of this recipe to serve succulent chicken with any meal.. it’s so simple to do!
I’m a massive fan of Total Greek as it is made authentically in Greece, contains the highest amount of protein per 100g than any other branded yoghurt in UK supermarkets (the 0% fat contains 10.3g protein/100g), it has no additives or preservatives and contains just 2 ingredients – milk and live yoghurt cultures!
So, here’s what you’ll need to make this *super-food* salad that’s high in protein and bursting with antioxidants, vitamins and minerals!
- 125g Total 0% Greek Yoghurt*
- 3 chicken breasts
- 1 tbsp (3 tsp) harissa paste
- 2 garlic cloves, crushed
- 1 lemon, quartered
- 8 mini peppers, halved
- FOR THE SALAD:
- 175g quinoa
- 400ml vegetable/chicken stock
- 150g radishes, sliced
- small fennel bulb, thinly sliced
- small bunch of mint, torn
- 100g pomegranate seeds
*Use the 2% or 5% Total Greek yoghurt for more calories and a creamier taste!
Mix together the yoghurt, harissa paste and garlic to create your marinade.
Score the chicken breasts a few times before popping them into a strong large food bag, followed by the yoghurt marinade. Seal and massage the bag to coat the chicken.
Chill the chicken and marinade overnight, or for at least an hour in the fridge.
Pre-heat the oven to 190 degrees C, and pop the peppers and lemon in a 2 litre ovenproof dish and add the chicken before baking for 30 minutes.
Meanwhile, bring the stock to the boil in a small pan and add the quinoa before simmering for around 15 minutes, until the stock has been absorbed. Allow to cool for 10 minutes.
Once cooked, allow the chicken to rest for 10 minutes on a board then slice thickly. Mix the peppers with the quinoa, radishes, fennel, mint and pomegranate seeds, then divide between 4 plates and serve topped with chicken slices and roasted lemon!
This dish tastes delicious both hot and cold the next day for lunch.. so don’t waste any leftovers!
*This blog post has been sponsored by Fage who paid/provided me with a gift of value for the time it took me to write it and provided free samples of yoghurt. The words written however are 100% my own and were not influenced by the incentive received. I do not promote this company more than other companies who have not sponsored a blog post. Please read my disclaimer page for more information.
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This information is per serving.