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