Ingredients
- 250g Perlas potatoes, cut in half
- 2 x Boneless chicken breasts, skinned and thickly sliced
- 1 1/2 Tspn Harissa paste*
- 1/2 Tspn Paprika
- 1 Tbsp Olive oil
- 1 Tbsp Lemon juice
- 2 Tbsp Low fat Greek yoghurt
- 2 x Spring onions, sliced
- Pinch Salt & pepper
- Handful Fresh mint, roughly chopped
- *A combination of chilli flakes, sliced garlic and cumin can be substituted for the Harissa paste.
Directions
Mix together the chicken, Harissa paste, paprika and olive oil. Cover and place in the fridge for at least one hour. Then add the chicken to a hot pan and cook for 8-10 minutes, turning at least once or until thoroughly cooked.
Meanwhile, place Perlas in a saucepan of cold water. Bring to the boil then simmer for 15 to 20 minutes, or until tender. Drain and allow to cool slightly. Mix together the lemon juice and Greek yoghurt, and add the spring onions and potatoes. Season to taste.
Arrange the potato salad on a plate with the spicy chicken and sprinkle over the chopped mint. Serve immediately.
Serves 2.