Low Carb Harissa & Feta Chicken with Cauliflower Tabbouleh

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Choice (3 Nights For 4) on Sunday, June 9, 2024.

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Our Low Carb meals hero proteins and vegetables and have no side of carbohydrate-rich grain foods such as rice, pastas or breads. Inspired by Middle Eastern cuisine, succulent chicken is coated in fragrant and fiery harissa, creamy feta and nutty pistachios. Serve on a bed of cauliflower tabbouleh for a comforting yet exotic low carb dish.

Ingredients

Chicken

600g free range chicken breast, cut into steaks
100g harissa
1 drizzle of oil
1 pack pistachio nuts
100g feta cheese, crumbled

Tabbouleh

1 drizzle of oil
400g diced cauliflower
100g baby spinach, roughly chopped
3 tomato, diced
1 lemon, zested & juiced

To Serve

100g yoghurt

Steps

Preheat oven to 220°C (or 200°C fan bake).
Pat chicken dry and cut into steaks by placing your hand flat on top of chicken and slicing through horizontally. Season with salt and toss in a bowl with harissa and oil.
Transfer chicken to a lined oven tray. Bake chicken in oven for 15-20 minutes, until golden and cooked through. Remove from oven and switch oven to high grill. Sprinkle chicken with pistachios and crumble over feta. Return to oven and grill for 3 minutes, until feta is melted. Rest for a few minutes before thinly slicing.
Heat oil in a frypan on medium-high heat. Cook cauliflower with a pinch of salt for 3-4 minutes until just tender. Set aside in a heatproof bowl to cool.
Roughly chop spinach and dice tomato. Zest and juice lemon into bowl with cauliflower, add spinach and tomato and toss to combine. Stir any resting juices from chicken through tabbouleh. Season to taste with salt and pepper.
Divide tabbouleh between plates and top with chicken and a dollop of yoghurt.

Nutritional Information

Energy	1769 kj 423 kcal
Protein	42.3g
Carbohydrate	10.5g
Fat	22.7g