Harissa Chicken with Tahini and Pomegranate Salad

Needing so much lunch inspiration at the moment. Being in isolation means thinking of breakfast, lunch, dinner and snacks… oh so many snacks! There’s no ‘oh don’t worry I’ll run to Pret for lunch’…. and every bloody day at approximately 1pm I have my husband asking ‘what can we have for lunch then?!’ whilst standing in front of the fridge knowing full well he won’t be concocting the meal. I can’t be alone here so thought I’d share a few lunch recipes during this time.

This one has been a regular this week. Super healthy, lots of veg, good lean protein and real tasty!

Harissa Chicken with a pomegranate and tahini salad

🐓 2 chicken breast, sliced 🐓 1 tbsp rose harissa (I used @belazu_co ) 🐓 2 handfuls spinach 🐓 1 carrot, grated 🐓 8 tomatoes, chopped 🐓 2 beetroots, chopped 🐓 2 handfuls of lentil sprouts 🐓 2 handfuls of pomegranate seeds 🐓 1 heaped tbsp tahini 🐓 juice of half a lemon
1️⃣ Fry the chicken strips in some coconut oil for approx 10mins then add the harissa and cook for a further 5-10mins until cooked through 
2️⃣ Whilst cooking the chicken make the salad by putting the spinach, tomatoes, carrot, beetroot, lentil sprouts and pomegranate seeds into a bowl
3️⃣ Make the dressing by mixing the tahini with the lemon juice 
4️⃣ Share the salad between 2 plates and spoon the tahini on top. Top with the chicken

I used Belazu Rose Harissa which I really recommend. It’s a much more rounded and aromatic harissa taste as opposed to just chilli,

If you like you can make this in bulk and pop in the fridge for the next day. Just cook more chicken and store in a tuppaware, and make extra salad and pop in a separate tuppaware.

Hope you enjoy xxx