Last week I was sent a challenge in a box from Total Greek Yoghurt - a pile of ingredients along with the recipe for this yoghurt and harissa chicken salad. It was a bit out of my comfort zone, involving marinades and ingediants I've never tried before (I didn't even know what fennel looked like before today!) but it was delicious and not nearly as difficult as I thought it would be.
You marinate three chicken breasts in 125g of greek yoghurt and one table spoonful of harissa paste in a food bag overnight (or for an hour if you are unorganised like me) and then bake it in the oven for 30 minutes at 190C with some sliced pepper. Then serve with quinoa, sliced radish and fennel, and pomegranate seeds.
The only thing I decided I didn't like was the fennel in the end, which was a bit strong for me (It tastes like licorice). James found it a bit dry so I might add some more peppers next time to replace the fennel, and maybe a spoonful of yoghurt to serve.
This recipe made enough for dinner and then lunch the next day, was really filling and was perfectly in line with my attempts to live a slightly healthier lifestyle. Definitely one for the recipe book!