• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes

• Chicken Breasts: 4 boneless, skinless (about 600g total)
• Harissa Paste: 3 tablespoons (use 2 tbsp greenfields harissa spice, 2 tbsp olive oil and 1 tbsp water)
• Olive Oil: 2 tablespoons
• Cherry Tomatoes: 300g, halved
• Red Onion: 1 medium, finely chopped
• Garlic: 3 cloves, minced
• Basmati Rice: 250g
• Chicken Stock: 500ml
• Fresh Coriander: A handful, chopped
• Salt & Black Pepper
• Lemon: 1, cut into wedges for serving

Marinate the Chicken

• In a large bowl, combine the harissa paste, 1 tablespoon of olive oil, salt, and pepper.
• Add the chicken breasts and coat them well with the marinade.
• Let the chicken marinate for at least 15 minutes, or up to overnight in the refrigerator for a more intense flavour.

Cook the Chicken

• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
• Add the marinated chicken breasts and cook for about 6-7 minutes on each side, or until the chicken is fully cooked and has a nice char. The internal temperature should reach 75°C (165°F).
• Remove the chicken from the skillet and let it rest while you prepare the rice and tomatoes.

Prepare the Rice and Tomatoes

• In the same skillet, add the chopped red onion and garlic. Sauté for 2-3 minutes until softened.
• Add the halved cherry tomatoes and cook for another 2-3 minutes until they start to soften.
• Add the basmati rice and stir to coat the rice with the vegetables and oil.

Cook the Rice

• Pour in the chicken stock and bring the mixture to a boil.
• Reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is cooked and the liquid is absorbed.
• Fluff the rice with a fork and stir in the chopped fresh coriander.

Serve

• Slice the rested chicken breasts and place them on top of the rice and tomato mixture.
• Serve with lemon wedges on the side for a fresh, zesty finish.

• Calories: 450 kcal
• Protein: 35g
• Carbohydrates: 50g
• Fat: 12g
• Saturated Fat: 2g
• Fibre: 3g
• Sugar: 5g
• Salt: 1.2g