Description
A vibrant and flavorful dish featuring grilled za’atar chicken breasts served alongside a warm, spicy crushed harissa chickpea salad mixed with sautéed peppers, onions, spinach, and fresh parsley. Perfect for a nutritious and colorful meal with a Middle Eastern flair.
Ingredients
Scale
Chicken and Vegetables
- 2 tbsp rapeseed oil, divided
- 1 onion, chopped
- 1 red pepper, finely sliced
- 1 yellow pepper, finely sliced
- 4 chicken breasts
- 1 tbsp za’atar
Harissa Chickpeas and Greens
- 400g can chickpeas
- 1½ tbsp red harissa paste
- 150g baby spinach
- ½ small bunch parsley, finely chopped
To Serve
- Lemon wedges
Instructions
- Prepare the Vegetables: Heat 1 tablespoon of rapeseed oil in a frying pan over medium heat. Add the chopped onion, red pepper, and yellow pepper. Fry for about 7 minutes, stirring occasionally, until the vegetables have softened and turned golden.
- Prepare the Chicken: While the vegetables are cooking, place the chicken breasts between two sheets of baking parchment and lightly bash them until they are about 2 cm thick. In a small bowl, mix the remaining 1 tablespoon of rapeseed oil with the za’atar. Rub this mixture evenly over the chicken breasts and season with salt and pepper to taste.
- Grill the Chicken: Preheat the grill to high. Place the seasoned chicken breasts on a baking tray lined with foil. Grill the chicken for 3 to 4 minutes on each side, or until the chicken is golden brown and cooked through.
- Prepare the Harissa Chickpeas: In a pan, combine the drained chickpeas, red harissa paste, and 2 tablespoons of water. Heat gently, stirring occasionally, until warmed through. Use a potato masher to roughly crush the chickpeas, leaving some texture.
- Wilt the Spinach: Wilt the baby spinach either by heating it in a pan with 1 tablespoon of water or by microwaving it in a heatproof bowl until just wilted.
- Combine Salad Ingredients: Stir the sautéed peppers and onions, wilted spinach, and chopped parsley into the crushed harissa chickpeas to create a flavorful, spicy salad.
- Serve: Arrange the grilled chicken breasts alongside the crushed harissa chickpea salad on plates. Serve with lemon wedges for squeezing over just before eating to add freshness and brightness.
Notes
- For a delicious variation, shred leftover grilled chicken and warm it in a little olive oil until crispy around the edges. Serve in toasted pita breads spread with hummus, along with lettuce and tomatoes for a tasty sandwich.
- If you prefer less heat, reduce the harissa paste quantity or use a milder version.
- To keep the chicken moist, avoid overcooking under the grill; monitor closely.
- Using rapeseed oil provides a neutral flavor and good heat tolerance for frying and grilling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
Keywords: za'atar chicken, harissa chickpeas, grilled chicken, Middle Eastern chicken, spicy chickpea salad, healthy chicken recipe, quick grilled chicken
