Moroccan Salad with Harissa-Lime Marinated Chicken - Whitworths

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15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
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15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
join the conversation
15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
join the conversation
15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
join the conversation
15% off your first order - use code FIRST15

Moroccan Salad with Harissa-Lime Marinated Chicken

Looking for a easy and delicious summer salad recipe with lots of flavour? Check out our Moroccan Salad with Harissa-Lime Marinated Chicken! This recipe uses Moroccan grains from our Protein By Nature range and is perfect for a BBQ, picnic or packed lunch.

50 mins
Basic
MAKES 2
SAVE ME
  • For the Chicken: 2 Chicken Breasts
  • 1 Lime, Juice, and Zest
  • 2 Garlic Cloves, crushed
  • 2 Tbsp Harissa Paste
  • 2 Tbsp Oil
  • Salt and Pepper, to taste
  • For the Salad: 1 Pouch Whitworths Moroccan Grain
  • 1 Yellow Pepper, small diced
  • 1 Small Red Onion, small diced
  • Handful of Baby Plum Tomatoes, sliced
  • 1 tbsp Coriander Leaf, chopped
  • 1 tbsp pomegranate seeds, to finish
  1. Pre heat the oven to 200oC/180oc Fan/Gas Mark 6
  2. Mix the lime juice and zest, garlic, harissa paste and oil together in a small bowl. Pour over the chicken breasts and mix until the chicken is completely coated. Season with salt and pepper. Cover and place back in the fridge for 30 minutes.
  3. After 30 minutes, remove from the fridge and place on a pre heated baking tray. Roast in the oven for 20-25 minutes until the chicken is cooked through – check this by inserting a skewer or knife into the thickest part of the breast and see if the juices run clear. Set aside to rest.
  4. Meanwhile tear the top of the Moroccan Grains pouch open; heat on high for 1 ½ minutes in the microwave. Allow to stand for 1 minute.
  5. Tip the warmed grains into a serving bowl and add the pepper, red onion, plum tomatoes, and coriander. Stir together.
  6. Slice the chicken and place on top of the salad. Top with pomegranate seeds and serve.