Time Taken:

45 minutes

Portions:

2

Ingredients:

4 chicken thighs (OR chicken breasts)

1 yellow pepper

1 garlic clove

3 spring onions

15 cherry tomatoes

Large handful of salad leaves

3 Tsp Harissa seasoning OR paste

Salt and pepper

Optional extras - sunflower seeds/sesame seeds/cashew nuts/halloumi/sweet chilli sauce

Method:

Preheat oven to 180°C. Cover ball sides of the chicken in the harissa. Bake for 20-25 minutes until fully cooked through. 


Remove from the oven and use 2 forks to shred the chicken (save some of the spiced liquid).


Crush the garlic. Dice the pepper. Chop the tomatoes in half. Slice the spring onions.


In a large frying pan, add a few drops of oil. Add the garlic, pepper, tomatoes and spring onion. Fry on a low heat for 10 minutes. 


Add the chicken and the saved liquid. Add salt and pepper to taste. Fry for 5 minutes. 


Mix into the salad leaves and enjoy!

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