Grilled Harissa Chicken and Arugula Salad

the Breville Test Kitchen

Grilled Harissa Chicken and Arugula Salad

Name: Grilled Harissa Chicken and Arugula Salad
Cook time: 1200 s
Total time: 2400 s
Yield: Serves 2-3
Ingredients: 2 tbsp harissa paste; 2 tbsp olive oil; 2 x 400 g boneless and skinless chicken breasts; 1½ tsp kosher salt - divided; 1 x 439 g can chickpeas - drained, rinsed; 225 g cherry tomatoes - cut in half; 120 g feta cheese - crumbled; ⅓ cup (10 g) cilantro leaves - coarsely chopped; ⅓ cup (10 g) mint leaves - coarsely chopped; 60 g arugula; 1 tbsp fresh lemon juice; 2 tbsp extra-virgin olive oil; Freshly ground black pepper - to season

North Africa’s favorite chili paste, harissa, is the inspirational ingredient in this recipe. Hot and spicy chicken is teamed up with a lemony chickpea, feta and arugula salad.

the Smart Oven™ Pro

Shop

40 mins total time

20 mins active time

Easy

Serves 2-3

Ingredients

Measurements:

2 tbsp harissa paste
2 tbsp olive oil
2 x 400 g boneless and skinless chicken breasts
1½ tsp kosher salt
divided

For the salad

1 x 439 g can chickpeas
drained, rinsed
225 g cherry tomatoes
cut in half
120 g feta cheese
crumbled
⅓ cup (10 g) cilantro leaves
coarsely chopped
⅓ cup (10 g) mint leaves
coarsely chopped
60 g arugula

For the dressing

1 tbsp fresh lemon juice
2 tbsp extra-virgin olive oil
Freshly ground black pepper
to season

Instructions

1
Combine the harissa and oil.
2
Cut the chicken in half horizontally, without cutting all the way through. Open out and lay flat.
3
For easy cleaning and to avoid burning, line the roasting pan with foil and place the broiling rack on top. Place the chicken on the rack and brush both sides with the harissa mixture. Sprinkle with salt.
4
Insert the wire rack in the top position. Place the pan in the oven. Set the oven to Broil, 260°C, for 14 minutes and press Start. After about 10 minutes, turn the chicken over and broil the other side. Meanwhile, assemble the salad.
5
Place the chickpeas, tomatoes, feta, cilantro and mint in a bowl and toss to combine.
6
The chicken is ready when a meat thermometer inserted into the thickest part reads a minimum of 74°C. If not, broil a little longer.
Tip: The size of the chicken breast can alter the cooking time. For best results, using a probe, test for doneness a couple of minutes before the end of the cook.
7
Combine all the dressing ingredients. Pour over the salad and toss to coat.
8
Add the arugula just before serving and toss to combine.
9
Cut the chicken into 1cm slices. Serve with the salad.