Harissa chicken with quinoa salad

Simple – super tasty and very, very easy!

Ingredients

4 boneless, skinless chicken breasts1 tsp extra virgin olive oil1 tbsp harissa paste (harissa paste is gluten-free)Lemon wedges1 bag spinach

For the Quinoa Salad

100g quinoa100g cherry tomatoes, halved1 red pepper, sliced1 clove garlic, crushedZest and juice of ½ lemonFreshly ground black pepper

Method

• Start by placing each chicken breast between 2 sheets of cling film and beat with a rolling pin, until they are 1 ½ cm thick

• Next, marinate the chicken breasts in the harissa paste and set aside

• Cook the quinoa according to the packet instructions

• Tip the cooked quinoa into a large serving bowl and add the tomatoes, pepper, garlic, lemon zest and juice

• Season with black pepper and toss the salad. Set aside.

• Now, brush a griddle or frying pan with a little olive oil and place over a medium heat until hot. Griddle the chicken breasts for 4 minutes per side, or longer until the middle of the chicken is completely cooked through.

• Once cooked, transfer the chicken to a board and leave to rest for a couple of minutes

• In the hot pan, wilt the spinach by lightly sprinkling water over and cooking for 2 minutes

• Finally, combine the spinach with the salad and chicken and serve