Skip the same old chicken dish and try your hand at this spicy, healthy dinner creation. 


  • 150g Tilda Brown Basmati & Quinoa pouch

  • 2 skinless chicken breasts

  • 4 tsp harissa paste

  • 1 tbsp olive oil

  • 2 tbsp pine nuts

  • 2 spring onions, chopped

  • ¼ cucumber, chopped

  • 2 tomatoes, chopped

  • 200g kidney beans, rinsed and drained

  • 1 tbsp raisins

  • 1 tbsp pumpkin seeds

  • Handful flat-leaf parsley, chopped

  • Handful mint, chopped


  • 1.

    Preheat the oven to 170 degrees Celsius. Smear each chicken breast with 2 teaspoons of the harissa paste and place in an ovenproof dish.

  • 2.

    Drizzle over the oil, season with salt and pepper and bake in the oven for 20-25 minutes until cooked through.

  • 3.

    Put the pine nuts in a dry frying pan and place over a medium heat for a few minutes to toast - remove from the heat and as soon as they turn golden as they can burn quickly.

  • 4.

    Bring a pan of salted water to the boil and cook the quinoa according to the packet instructions. Add the kidney beans for the last 5 minutes.

  • 5.

    Drain and then combine with all the remaining ingredients. Serve each chicken breast on a bed of the quinoa.


Tilda® Rice ‘Mood Foods’

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