US
Harrisa chicken and vegetables
Prep and cooking time: 30mins
Complex carb portions, per serving: 0
Freezable
Ingredients
Serves: 2
2 tbsp extra virgin olive oil
2 chicken breasts
2 tsp harissa paste
1 large tomato, diced
1 large garlic clove, finely diced or minced
1 small red onion, finely diced
1 tsp dried or fresh parsley
100g butternut squash or carrots, finely diced
1 small courgette, finely diced
1 red pepper, finely diced
1 handful kale, roughly chopped
Method
Heat 1 tbsp of oil in a non-stick frying pan, over high heat.
Cook the chicken breasts until just brown, or for 2mins. Then coat evenly with harissa, salt and pepper, and add the diced tomato. Cook for a further 7-10mins.
While the chicken is cooking, heat the other tbsp of oil in a saucepan. Fry the onion, garlic, parsley, and butternut squash for 2-3mins, or until softened. Add the pepper, courgette, salt, and pepper, and cook for a further 3mins. Add the kale and cook for 1min.
Serve the vegetables and top with sliced chicken breast.