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Double Middle Eastern Harissa-Glazed Chicken with Roast Pumpkin, Garlic Yoghurt & Pear Salad

Sit back and bathe in the glow of this vibrant dish. The harissa glaze makes the succulent chicken shine and elevates the protein to sweetened heights whilst also bringing out those beautiful spiced flavours. A roast pumpkin on the side warms up the plate to later be cooled down by a pear salad. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

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Under 650kcal Under 40g carbs Dietitian approved dinners
Prep: 30 mins
Cook: 30 mins
Servings: 4

Ingredients

2 servings 4 servings
  • olive oil
  • 1 packet peeled pumpkin pieces
  • 0.5 pears
  • 2 garlics
  • 1 packet harissa paste
  • 1 tsp honey
  • 1 bag mixed salad leaves
  • 1 sachet garlic & herb seasoning
  • 2 packets chicken breast strips
  • 1 packet greek-style yoghurt
  • 0.5 vinegar (balsamic or white wine)
  • olive oil
  • 1 packet peeled pumpkin pieces
  • 1 pear
  • 4 garlics
  • 1 packet harissa paste
  • 2 tsp honey
  • 1 bag mixed salad leaves
  • 1 sachet garlic & herb seasoning
  • 2 packets chicken breast strips
  • 1 packet greek-style yoghurt
  • 1 vinegar (balsamic or white wine)

Instructions

  1. • Preheat oven to 220°C/200°C fan forced.
    • Place peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
    • Spread out evenly, then roast until tender, 12-15 minutes.
  2. • Meanwhile, thinly slice pear (see ingredients). Finely chop garlic.
    • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute.
    • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste. Set aside.
  3. • In a large bowl, combine garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add chicken breast strips and turn to coat.
  4. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken in batches until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded).
    • Remove pan from heat, add harissa paste and the honey, then turn chicken to coat.
    TIP: Chicken is cooked through when it's no longer pink inside.
  5. • In a medium bowl, combine a drizzle of vinegar and olive oil.
    • Season to taste, add mixed salad leaves and pear and toss to coat.
  6. • Divide chicken, roasted pumpkin and pear salad between plates.
    • Spoon any remaining harissa glaze over chicken.
    • Dollop over garlic yoghurt to serve. Enjoy!