Skip the same old chicken dish and try your hand at this spicy, healthy dinner creation.
Preheat the oven to 170 degrees Celsius. Smear each chicken breast with 2 teaspoons of the harissa paste and place in an ovenproof dish.
Drizzle over the oil, season with salt and pepper and bake in the oven for 20-25 minutes until cooked through.
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.
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.
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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