Description
A vibrant and flavorful dish featuring za’atar spiced grilled chicken breasts served alongside warm, mashed harissa-spiced chickpeas mixed with sautéed peppers, onions, spinach, and fresh parsley. This recipe offers a perfect balance of tender chicken and spicy, creamy chickpeas, garnished with zesty lemon wedges for a refreshing finish.
Ingredients
Scale
Chicken and Vegetables
- 2 tbsp rapeseed oil
- 1 onion, chopped
- 1 red pepper, finely sliced
- 1 yellow pepper, finely sliced
- 4 chicken breasts
- 1 tbsp za’atar
Harissa Chickpeas and Greens
- 400g can chickpeas
- 1½ tbsp red harissa paste
- 150g baby spinach
- ½ small bunch of parsley, finely chopped
To Serve
- Lemon wedges
Instructions
- Cook Vegetables: Heat 1 tablespoon of rapeseed oil in a frying pan over medium heat. Add the chopped onion and finely sliced red and yellow peppers. Fry for about 7 minutes until the vegetables are softened and golden.
- Prepare Chicken: While the vegetables cook, place the chicken breasts between two sheets of baking parchment and lightly bash them until about 2cm thick. Mix the remaining 1 tablespoon of oil with the za’atar and rub this mixture evenly over the chicken breasts. Season with salt and pepper to taste.
- Grill Chicken: Preheat the grill to high. Line a baking tray with foil and place the chicken breasts on it. Grill the chicken for 3 to 4 minutes on each side, or until the chicken is golden and cooked through (juices run clear).
- Prepare Harissa Chickpeas: In a pan, combine the chickpeas, red harissa paste, and 2 tablespoons of water. Heat gently until warmed through, then roughly mash the chickpeas with a potato masher to create a chunky texture.
- Wilt Spinach: Wilt the baby spinach by adding it to a separate pan with 1 tablespoon of water and cooking just until it softens, or alternatively, microwave in a heatproof bowl until wilted.
- Combine Chickpea Mixture: Stir the cooked pepper and onion mixture, wilted spinach, and chopped parsley into the mashed harissa chickpeas until well combined.
- Serve: Plate the harissa chickpeas and top with the grilled chicken breasts. Serve with lemon wedges on the side to squeeze over the top for an extra burst of fresh flavor.
Notes
- For an easy lunch option, shred leftover chicken and fry lightly until crisp. Serve in toasted pitta breads with hummus, lettuce, and tomatoes for delicious za’atar chicken pittas.
- You can adjust the amount of harissa paste to control the spice level to your liking.
- If you prefer, the spinach can be added directly to the chickpeas while warming instead of wilting separately.
- Ensure the chicken is evenly flattened for faster, more even cooking under the grill.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
Keywords: Chicken, Harissa, Chickpeas, Za'atar, Grilled Chicken, Middle Eastern, Spicy Chickpeas, Healthy Dinner
