This healthy Harissa chicken bowl is easy, quick-to-make, and full of flavour.
Keyword Dairy-Free, Gluten Free
Servings 2
Author Adri Fonseca | Health Coach
Ingredients
2chicken breasts(chopped into cubes)
2tbsp Harissa paste
2tbspextra virgin olive oil
Juice of 1 lime
½tbspextra virgin avocado oil
1sweet potato(chopped)
3cupsbaby spinach
4tbsphummus
1tbsppumpkin seeds
A pinch of salt
Freshly ground black pepper
Instructions
Pour the chicken, 1 tbsp olive oil, harissa paste and lime juice in a ziplock bag. Season with salt and pepper, seal the bag and rub to coat the chicken. If time allows, place the bag in the fridge and let the chicken marinate for at least 20 minutes.
Preheat the oven to 180°C or 350°F. Line a baking tray with baking paper.
Arrange the chopped sweet potato on the baking tray. Drizzle with 1 tbsp of olive oil and season with salt and pepper. Roast for 15 minutes.
Heat the avocado oil over medium-high heat in a large frying pan. Add the chicken and cook for 8-10 minutes.
Place the baby spinach, roasted sweet potato and chicken in the serving bowls. Add a dollop of hummus and top everything with pumpkin seeds. Drizzle with some extra virgin olive oil, if desired.