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Harissa Chicken with Quinoa, Avocado and Mango Salad

May 16, 2016 By All That I'm Eating 14 Comments

How many times do you think about what to make for dinner and end up with a seemingly impossible list of requirements for that one meal? It needs to be filling, but without being too full of fat, tasty without being too salty or sugary, balanced and preferably something interesting. Welcome to every weekend of my life! Planning meals is something I can’t live without (see post here if you want some top tips) and I usually do it on a leisurely Sunday morning when I have time to look through my blog, magazines and books for inspiration. More often than not I end up fulfilling all the requirements that I want my dinner to be, but it takes time to work it out. So give my Harissa Chicken with Quinoa, Avocado and Mango Salad a go; I’ve done all the hard work for you.

Harissa Chicken with Quinoa, Avocado and Mango - All That I'm Eating

Ingredients

You will need (for two):

  • 2 chicken breasts
  • 2 tsp harissa paste
  • Oil for cooking
  • 100g quinoa (this is quite a lot of cooked quinoa, if you’re not feeling very hungry I’d do 75-80g for two)
  • 1 avocado, flesh diced
  • 1 mango, flesh diced
  • 1 small red onion, finely chopped
  • 1 small chilli, finely chopped
  • Handful fresh coriander, chopped
  • Salt and pepper
  • 1 lemon

Method

Cook the quinoa according to the packet instructions.

While the quinoa cooks, prepare the avocado, mango, onion, chilli and coriander.

Once the quinoa is cooked, drain and leave to cool slightly. Squeeze over the juice from the lemon and add a little salt and pepper, mix well.

Get a frying pan on a medium heat and add a little oil.

Flatten the chicken breasts with a rolling pin between two sheets of cling film then season each side lightly.

Add the chicken to the frying pan and cook until it’s turning golden brown and just cooked through.

Decant the harissa paste into a bowl then brush it over one side of the chicken breasts, turn over, then brush the other side. They will turn a fantastic colour and the smell is amazing! Let the paste catch slightly on the pan to give everything a smoky flavour. Remove the chicken from the heat.

Mix all the prepared fruit and veg into the quinoa then serve up with the chicken on the side. Drizzle over a little plain yoghurt if you like.

Harissa Chicken with Quinoa Salad, Avocado and Mango - All That I'm Eating

Not only is this (well, I think so anyway) a balanced meal it’s also light, vibrant and full of flavour. It’s filling and it lends itself to so many different adaptations; jerk chicken with brown rice or maybe togarashi steak or salmon with noodles. I can’t think of anything that this harissa chicken and quinoa salad doesn’t have: three of your ‘five a day’, protein, carbs, freshness, flavour and not a lot of fat. And it tastes so good. Brushing the chicken is the best way I have found of getting the harissa paste to keep it’s floral notes and the spiciness when combined with the tropical mango, creamy avocado and fresh raw onion, chilli and grassy coriander is fantastic. This is one of my favourite recipes ever, indeed I am having it for my dinner tonight again. Oh, did I mention, it’s ready in less than 30 minutes. *listens for applause*

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Filed Under: Avocado, Chicken, Chilli, Coriander, Dinner, Fruit, Herbs, Lemon, Mango, May, Meat & Fish, Onion, Quick Recipes, Quinoa, Recipes By Month, Salad, Seasons, Spring, Store Cupboard, Vegetables Tagged With: chicken, dinner, recipe

« Easy White Bean Stew with Purple Sprouting Broccoli
Baked Aubergine, Halloumi and Tomato Mashed Potato »

Comments

  1. angiesrecipes says

    May 16, 2016 at 13:10

    That’s a fabulous dinner, Caroline. I eat chicken breast very often and this is a great way to prepare them.

    Reply
  2. Monica says

    May 16, 2016 at 16:07

    This looks mouth-watering! I need to try cooking with harissa. The chicken must be so flavorful and love the color. The quinoa salad is just the thing to go with it. I’ll need seconds!

    Reply
  3. Liz says

    May 17, 2016 at 11:06

    I don’t know which I love more–the flavorful chicken or the fabulous quinoa salad! YUM!

    Reply
  4. Evelyne CulturEatz says

    May 17, 2016 at 11:44

    Oh I want this for dinner tonight. I love harissa and I am really intrigued by the quinoa, avocado and mango salad, great fun flavors coming together!

    Reply
  5. Richard says

    May 17, 2016 at 11:50

    Phwoar, very tasty

    Reply
  6. This is How I Cook says

    May 17, 2016 at 21:10

    Caroline, this is my kind of meal. Simple and full of flavors. Healthy and good for you! This will be perfect for dinner!

    Reply
  7. Anne says

    May 18, 2016 at 01:50

    Caroline….you did a fabulous job in balancing flavors and textures here! I recently tried harissa for the first time. Whew! It was spicy! So the subtle sweetness of the mango and the cool creaminess of the avocado is perfect here. And I love, love, love coriander! I can’t wait to have this meal on my dinner table! : )

    Reply
  8. Tandy | Lavender and Lime says

    May 18, 2016 at 06:17

    On Sunday I did not feel like making anything from scratch so I bought harissa paste. Thanks for the inspiration for another way for me to use it up 🙂

    Reply
  9. John/Kitchen Riffs says

    May 18, 2016 at 15:53

    Tons of good flavors going on here! The salad looks wonderful, but the chicken is even better. Can’t decide, so I’ll have both! Thanks so much.

    Reply
  10. karrie/Tasty Ever After says

    May 18, 2016 at 21:26

    All my favorite flavors on one plate! I could put harissa on everything (literally) and I eat an avocado every day. This weekend I bought a couple mangos at the store and they were the sweetest best mangos I’ve had in awhile. Gotta go back and get some more so I can make your recipe 😉

    Reply
  11. Luci says

    May 18, 2016 at 23:14

    This looks amazing! I’m a sucker for anything with avocado, and I love the combination of spices you used!

    Luci’s Morsels | fashion. food. frivolity.

    Reply
  12. Bam's Kitchen says

    May 19, 2016 at 13:56

    Refreshing delicious salad. My friend just brought me back several perfectly ripe mangos from Cambodia and I can’t wait to try your recipe.

    Reply
  13. cheri says

    May 21, 2016 at 16:09

    Hi Caroline, this is definitely my kind of salad, all of my favorites in one dish, thanks for doing all the hard work for us. Take care.

    Reply

Trackbacks

  1. Harissa Lamb with Tabbouleh - All That I'm Eating says:
    June 10, 2016 at 10:34

    […] Tabbouleh came about for two reasons: firstly I had some harissa paste leftover from a previous chicken version and secondly I had two lamb steaks which were crying out for some Middle Eastern flavours. Also, […]

    Reply

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Hello I’m Caroline

Welcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

I believe humble food doesn’t have to be hum drum so whether you’ve oodles of onions, superfluous sausages or apples aplenty I hope you enjoy having a look around.

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