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Chicken and roasted vegetable salad with harissa tahini dressing

Chicken and roasted vegetable salad with harissa tahini dressing


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  • Total Time: 50 minutes
  • Yield: 2 1x

Description

Sweet but savoury, creamy but with a touch of spice. This chicken and roasted vegetable salad is quick, easy to put together and perfect for a healthy lunch or dinner.


Ingredients

Scale

Salad

  • 1 red pepper, cubed
  • 1 small courgette, halved and sliced
  • ½ aubergine, cubed
  • ½ red onion, thickly sliced
  • 1 tablespoon olive oil
  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • Salt and pepper
  • 2 chicken breasts 
  • 2 tablespoons balsamic vinegar
  • Italian style salad leaves 

Dressing

  • 30 grams tahini
  • 2 tablespoons lemon juice (approx ½ lemon)
  • 2 teaspoons maple syrup
  • 1 teaspoon harissa paste 
  • 1 tablespoon water to loosen (if required)

Instructions

  1. Preheat your oven to 190C / 170C fan. 
  2. Add the peppers, courgette, aubergine and red onion to a baking tray along with 2 teaspoons of olive oil, 1 ½ teaspoons of cumin, 1 ½ teaspoons of smoked paprika and a good grind of salt and pepper. Pop in the oven and roast for 30 minutes. 
  3. Once your veggies have been in the oven for 10 minutes, prepare your chicken breasts. Pop in an oven safe dish and coat in 1 teaspoon of olive oil, ½ teaspoon of smoked paprika and ½ teaspoon of cumin. Rub the spices and oil onto the chicken before popping in the oven for 25 minutes until cooked through. 
  4. After 30 minutes, the veggies should have softened and begun taking on colour. Take out of the oven, pour on the balsamic vinegar, give everything a good stir and return to the oven to caramelise for a further 10 minutes.
  5. Whisk together all of the dressing ingredients apart from the water. Check the consistency of the dressing and add 1 teaspoon of water at a time until it is a thick but pourable consistency. 
  6. Once everything is cooked, pile salad leaves onto a big plate and top with the cooked vegetables, chicken and dressing. 
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Lunch
  • Method: Oven
  • Cuisine: Salad

Nutrition

  • Serving Size: 1 portion
  • Calories: 490
  • Sugar: 14.2g
  • Sodium: 132.8mg
  • Fat: 19.3g
  • Carbohydrates: 19.5g
  • Fiber: 5.2g
  • Protein: 53.6g