Harissa Chicken & Grain Salad
Harissa Chicken & Grain Salad
Ingredients
For the Harissa Chicken Traybake
- 600 g boneless, skinless chicken thighs, about 4
- 3 red peppers, cut into chunks
- 6 spring onions, cut into thirds
- 2 tablespoons harissa paste
- 2 tablespoons olive oil
- 1 teaspoon fine salt
For the Lemon-Herb Yoghurt
- 250 g Greek yoghurt
- 4 tablespoons finely chopped herbs, parsley, coriander, or mint
- 3 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 2 garlic, small cloves, finely grated
- 1/2 teaspoon salt, plus more to taste
- 1 lemon, zest of
- as needed black pepper
For the Grain & Salad
- 240 g dry pearled spelt, or another grain you like
- 160 g cavolo nero, or kale, very finely chopped
- as needed fresh herbs, for garnish
Instructions
- 1
Preheat the oven to 200°C fan.
⏱️ 10 min•🌡️ 200
- 2
In a large mixing bowl, combine the chicken thighs, red peppers, and spring onions. Add the harissa paste, olive oil, and fine salt. Toss thoroughly until all ingredients are well coated.
⏱️ 5 min
- 3
Spread the chicken and vegetable mixture in a single layer on a baking tray. Roast in the preheated oven for 25–30 minutes, or until the chicken is cooked through and lightly charred.
⏱️ 30 min•🌡️ 200
- 4
While the chicken is roasting, prepare the lemon-herb yoghurt. In a separate bowl, combine the Greek yoghurt, lemon zest, lemon juice, grated garlic, extra virgin olive oil, finely chopped herbs, and 1/2 teaspoon of salt. Add black pepper to taste. Whisk all ingredients until smooth and well combined.
⏱️ 10 min
- 5
Cook the pearled spelt according to the package instructions.
⏱️ 15 min
- 6
Once the spelt is cooked, drain any excess water. In a large mixing bowl, add the very finely chopped cavolo nero. Add a few spoonfuls of the prepared lemon-herb yoghurt to the cavolo nero and massage it with your hands until it is well coated and softened.
⏱️ 5 min
- 7
Add half of the cooked spelt and some of the roasted red peppers (from the traybake) to the bowl with the cavolo nero. Toss all ingredients well to combine.
⏱️ 2 min
- 8
Divide the grain and salad mixture between two meal prep containers. Slice the roasted chicken thighs into strips. Top each container with the sliced chicken and the roasted spring onions.
⏱️ 3 min
- 9
Garnish each container with an extra spoonful of the lemon-herb yoghurt and fresh herbs, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Harissa Chicken & Grain Salad
For the Harissa Chicken Traybake
- 600 g boneless, skinless chicken thighs, about 4
- 3 red peppers, cut into chunks
- 6 spring onions, cut into thirds
- 2 tablespoons harissa paste
- 2 tablespoons olive oil
- 1 teaspoon fine salt
For the Lemon-Herb Yoghurt
- 250 g Greek yoghurt
- 4 tablespoons finely chopped herbs, parsley, coriander, or mint
- 3 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 2 garlic, small cloves, finely grated
- 1/2 teaspoon salt, plus more to taste
- 1 lemon, zest of
- as needed black pepper
For the Grain & Salad
- 240 g dry pearled spelt, or another grain you like
- 160 g cavolo nero, or kale, very finely chopped
- as needed fresh herbs, for garnish
Instructions
- 1
Preheat the oven to 200°C fan.
⏱️ 10 min•🌡️ 200 - 2
In a large mixing bowl, combine the chicken thighs, red peppers, and spring onions. Add the harissa paste, olive oil, and fine salt. Toss thoroughly until all ingredients are well coated.
⏱️ 5 min - 3
Spread the chicken and vegetable mixture in a single layer on a baking tray. Roast in the preheated oven for 25–30 minutes, or until the chicken is cooked through and lightly charred.
⏱️ 30 min•🌡️ 200 - 4
While the chicken is roasting, prepare the lemon-herb yoghurt. In a separate bowl, combine the Greek yoghurt, lemon zest, lemon juice, grated garlic, extra virgin olive oil, finely chopped herbs, and 1/2 teaspoon of salt. Add black pepper to taste. Whisk all ingredients until smooth and well combined.
⏱️ 10 min - 5
Cook the pearled spelt according to the package instructions.
⏱️ 15 min - 6
Once the spelt is cooked, drain any excess water. In a large mixing bowl, add the very finely chopped cavolo nero. Add a few spoonfuls of the prepared lemon-herb yoghurt to the cavolo nero and massage it with your hands until it is well coated and softened.
⏱️ 5 min - 7
Add half of the cooked spelt and some of the roasted red peppers (from the traybake) to the bowl with the cavolo nero. Toss all ingredients well to combine.
⏱️ 2 min - 8
Divide the grain and salad mixture between two meal prep containers. Slice the roasted chicken thighs into strips. Top each container with the sliced chicken and the roasted spring onions.
⏱️ 3 min - 9
Garnish each container with an extra spoonful of the lemon-herb yoghurt and fresh herbs, if desired.
⏱️ 1 min