Spicy harissa chicken & rice bowl

Spice up your favourite chicken bowl with this harissa-flavoured recipe. This bowl is perfect for a protein-packed lunch or dinner and can be easily doubled to feed two.

Power Bowls
From the book Power Bowls
By

Introduction

Chicken is full of protein, which your body needs for growth and repair.

Serves 1
Easy

Ingredients

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
1/2 courgette, sliced
20g kale, destalked and chopped
1-2 tbsp salsa verde
1 tbsp flaked almonds, lightly toasted
Salt and pepper to taste

Instructions

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.

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