Think convenience foods can’t be healthy? Think again! This creamy harissa chicken with spicy rice is the perfect high protein, high fibre meal that’s big on flavour and short on time. By using pre-cooked spicy rice and marinating your chicken overnight, you can have this delicious dish on the table in just 20 minutes.
Time: 1 hour 20 minutes (including 1 hour marinating time) Serves: 2
Ingredients
- 1 teaspoon olive oil
- 1 clove garlic, crushed
- 1 white onion, diced
- 1 bell pepper, diced
- 2 chicken breasts
- 100g Greek yoghurt
- 1 tablespoon harissa paste
- Juice of 1 lemon
- 2 teaspoons honey
- Black pepper to taste
- 1 pack of microwave spicy rice (I used Ben’s Original Spicy Mexican but you can use any pre-cooked rice)
Method
- Add the Greek yoghurt, garlic, lemon juice, harissa paste, honey and pepper into a bowl and mix well.
- Add the chicken breasts, cover and leave to marinate for at least 1 hour or overnight.
- Preheat your oven or airfryer to 190 degrees Celsius and bake for 25-30 minutes until the chicken is cooked through.
- Meanwhile, in a frying pan add your olive oil, onions and peppers and cook over a medium heat for around 10 minutes.
- Cook the rice as per packet instructions, mix through your veggies and add the creamy harissa chicken on top with an extra dollop of yoghurt.
Top tips
You can swap out the chicken for another protein such as salmon or tofu.
I used precooked rice for convenience but you can make your own spicy rice by using more harissa paste, 1 teaspoon of smoked paprika, a tablespoon of tomato puree and some extra veggies to boiled rice.
Got some leftover Greek yoghurt? Why not try my black bean tacos recipe to use the rest up.
