Harissa Chicken Pilaf
SERVES 2 // READY IN 25 MINS // 556 CALS
For a quick and flavour-packed dinner, this Harissa Chicken Pilaf is an excellent choice. Tender chicken and red pepper are spiced with cumin and coriander, then simmered in a rich, harissa-infused sauce. Paired with fluffy basmati rice and finished with crumbled feta, this high-protein, low-fat dish comes together in just 25 minutes. It's a warm, satisfying meal that’s perfect for busy nights when you want something easy but full of bold, vibrant flavours.
Harissa Chicken Pilaf
SERVES 2 // READY IN 25 MINS // 556 CALS
INGREDIENTS
120g (1 cup) basmati rice
1 red (bell) pepper
1 tsp olive oil
250g (2 fillets) diced chicken breast
half a tsp cumin
half a tsp ground coriander
1 heaped tbsp (25g) harissa paste
1 heaped tsp garlic paste
1 tbsp tomato paste
1 tsp vegetarian stock powder
1 tsp sugar
20g (1oz) feta, crumbled
DIRECTIONS
STEP 1
Boil a half-full kettle.
Rinse the rice before adding to a large saucepan. Pour in approx 300ml of boiled water.
Bring to the boil and simmer for 10-12 minutes (lid on).
STEP 2
De-seed and slice the red pepper.Â
Heat the olive oil in a large frying pan on a med-high heat. Once hot, add the diced chicken and red pepper.Â
STEP 3
Fry until the chicken is golden brown and cooked through, 8-10 mins. Season with salt and pepper and the cumin and coriander. Stir well.
STEP 4
Add the harissa, garlic and tomato pastes. Stir-fry for 30 seconds. Add 150ml (1 cup) water, stock powder and sugar. Stir well and cook for 5 minutes, until the sauce has reduced by half.
Stir through the cooked rice.
STEP 5
Share the pilaf between your bowls and crumble over the feta cheese.
NUTRITIONAL INFO (PER SERVING)
556 CALS // 40G PROTEIN // 17G FAT // 60G CARBS