Pomegranate and Harissa Chicken
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Prep Time
20 MINS
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Cook Time
40 MINS
- KCals 409
- Carbs 38G
Ingredients
- low-calorie cooking spray
- 3 tbsp harissa paste
- 1 tbsp tomato purée
- 50 ml reduced-sugar pomegranate juice drink
- 1 medium red onion peeled and sliced
- 1 medium red pepper deseeded and sliced
- 4 chicken breasts approx. 160g per breast
- 40 g pomegranate seeds
For the couscous
- 150 g couscous
- 190 ml boiling water
- 60 g pomegranate seeds
- 3 g fresh mint finely chopped
- salt and pepper to taste
For the yoghurt
- 6 tbsp fat-free Greek yoghurt
- 1 tsp harissa paste
- 1 tsp honey
Instructions
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Preheat the oven to 190°C and spray an oven dish or roasting tin with low-calorie cooking spray.
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In a small bowl, combine the harissa paste, pomegranate juice and tomato purée. Leave to one side.
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Score the surface of the chicken breasts diagonally. Add the onion, peppers and chicken to the oven dish or tray.
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Pour over the harissa mixture, coating the chicken breasts well. Cover with foil and pop into the oven for 15 minutes. Remove the foil and cook for a further 20-25 minutes. The chicken should be cooked through with softened vegetables just starting to brown around the edges.
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Add the couscous to a bowl and pour over the boiling water. Cover and leave to stand for 5 minutes.
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Add the pomegranate seeds and mint. Season to taste with salt and pepper.
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In a small bowl, add the yoghurt, harissa and honey and mix well. Leave until ready to serve.
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Remove the tray from the oven. Serve alongside the couscous. Drizzle over the yoghurt and sprinkle over the remaining pomegranate seeds.