Yoghurt Harissa Chicken with Smokey Rice

Serving Size: 2

under 600kcal and 40g protein

For the Yoghurt Harissa Chicken:

2 chicken breasts

100g full fat Greek yoghurt

1 tbsp harissa paste

1 large garlic clove, minced

Juice of 1 lemon

1 tsp salt

1/2 tsp black pepper

2 tsp honey

For the Smokey Rice:

250g pack precooked brown rice

1 red onion, finely chopped

1 red pepper, sliced

1 yellow pepper, sliced

2 garlic cloves, minced

1 tbsp harissa paste

1 tsp smoked paprika

1 tbsp tomato puree

Large handful cherry tomatoes, halved

For Finishing:

50g feta cheese, crumbled

Fresh parsley, chopped

Yoghurt

Mix Greek yoghurt, harissa paste, garlic, lemon juice, salt, pepper, and honey in a bowl. Slightly hammer out the chicken breasts to even thickness, coat in the marinade and refrigerate for at least 1 hour or overnight.

Preheat oven or airfryer to 190c fan. Place the chicken on a baking tray and bake for roughly 20 minutes until cooked through and golden. Allow to rest for 10 minutes.

Whilst the chicken is cooking, heat a little olive oil in a pan over medium heat. Sauté onion and peppers with a pinch of salt for 5 minutes until lovely and softened. Add garlic, harissa, smoked paprika, and chilli powder. Cook for 2 minutes. Stir in tomato puree and cherry tomatoes, cook for 3-4 minutes, and tip in the packed cooked rice (no need to heat up prior). Cook for 3-5 minutes until rich and unctuous.

Serve the smokey rice on a plate, and place chicken on top. Sprinkle with feta, pomegranate seeds, and parsley.