Ingredients

For the Yoghurt Harissa Chicken:
2 chicken breasts
100g full fat Greek yoghurt
1 tbsp harissa paste
1 large garlic clove, minced
Juice of 1 lemon
1 tsp salt
1/2 tsp black pepper
2 tsp honey

For the Smokey Rice:
250g pack precooked brown rice
1 red onion, finely chopped
1 red pepper, sliced
1 yellow pepper, sliced
2 garlic cloves, minced
1 tbsp harissa paste
1 tsp smoked paprika
1 tbsp tomato puree
Large handful cherry tomatoes, halved

For Finishing:
50g feta cheese, crumbled
Fresh parsley, chopped
Yoghurt

Instructions

Mix Greek yoghurt, harissa paste, garlic, lemon juice, salt, pepper, and honey in a bowl. Slightly hammer out the chicken breasts to even thickness, coat in the marinade and refrigerate for at least 1 hour or overnight.

Preheat oven or airfryer to 190c fan. Place the chicken on a baking tray and bake for roughly 20 minutes until cooked through and golden. Allow to rest for 10 minutes.

Whilst the chicken is cooking, heat a little olive oil in a pan over medium heat. Sauté onion and peppers with a pinch of salt for 5 minutes until lovely and softened. Add garlic, harissa, smoked paprika. Cook for 2 minutes. Stir in tomato puree and cherry tomatoes, cook for 3-4 minutes, and tip in the packed cooked rice (no need to heat up prior). Cook for 3-5 minutes until rich and unctuous.

Serve the smokey rice on a plate, and place chicken on top. Sprinkle with feta, pomegranate seeds, and parsley.