Spicy harissa chicken & rice bowl
Chicken is full of protein, which your body needs for growth and repair.
|1||chicken breast or thigh, cut into chunks|
|2 tbsp||harissa marinade|
|50g||brown basmati rice|
|1 pinch||of salt|
|1 tbsp||olive oil|
|1/2||red pepper, sliced|
|20g||kale, destalked and chopped|
|1-2 tbsp||salsa verde|
|1 tbsp||flaked almonds, lightly toasted|
|Salt and pepper to taste|
Preheat the oven to 200°C (400°F), or 180°C (350°F) fan.
Place the chicken in a bowl with the harissa and leave to marinate while you prepare the rice and chop the veg.
Rinse the rice and place in a pan on the hob. Cover with water and bring to the boil with a pinch of salt. Turn down the heat and simmer for 30 minutes until the rice is soft.
Spread the chicken chunks on a baking tray and place in the oven for 10–15 minutes until cooked through.
Heat the olive oil in a griddle pan over a medium-high heat. Add the pepper, courgette, and kale to the pan and cook until the veg are softening – around 5 minutes.
Drain the rice and place in a serving bowl with the spicy chicken chunks and griddled veg. Serve with a heap of salsa verde and sprinkle with toasted almond fl akes. Season with salt and pepper.