Spanish Chicken with Harissa2015-02-12
- Course: Main
- Servings : 2
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
If you’re looking for a quick and easy dinner recipe that is healthy AND tastes amazing then you’ve found it! The chicken part of this recipe is great for making in bulk and can easily be re-heated the next day for a super quick lunch or dinner.
The inspiration for this recipe actually came from Expedia’s ”World on a Plate” Campaign – they challenged me to cook up a dish based on a European country and I picked Spain!
I wanted this recipe to include heart healthy Mediterranean olives, chicken and rice (because they seem to featuring regularly in Spanish cuisine!) and Harissa paste (which originated in North America before becoming popular in Spain!) .. which combined creates a truly healthy and balanced meal!
- 2 skinless chicken breasts
- 2 tbsp harissa paste
- 1 tsp olive oil
- 1 tsp dried oregano
- 150g cherry tomatoes, halved
- Handful of pitted olives
- Rice & Salad leaves to serve
Pre-heat the oven to 200 degrees C (180 for fan) and mix together the harissa paste, olive oil and oregano.
Spread the mixture onto the two chicken breasts and roast in a baking dish covered with foil, for 10 minutes.
Remove from the oven, discard the foil and add the cherry tomatoes and olives to the dish. Roast for another 10 minutes until the chicken is cooked all the way through.
Serve with extra salad leaves and basmati rice (as pictured!) and enjoy!
*This recipe was written in collaboration with Expedia. Please read my disclaimer page for more information.