Sticky harissa chicken and beetroot hummus lunch boxes

Serves: 3

INGREDIENTS

500g mini chicken breast fillets

2 tsp harissa paste

Juice of 1/2 lemon

1 garlic clove, finely chopped

1 tsp honey

Beetroot hummus

200g cooked cocktail beetroot (the marinated packs)

100g drained chickpeas

1-2 heaped tbsp tahini

1 tsp harissa paste

1/2 tsp garlic granules

1 tsp honey

Salt & pepper

Quinoa salad

250g cooked quinoa, 1 cucumber, diced

A handful of parsley, chopped

A small handful of mint, chopped

3 spring onions, finely sliced

To serve

Feta & lemon wedges

METHOD

Add the chicken to a bowl with the harissa paste, lemon juice, garlic, honey, salt and pepper. Mix & leave to marinate for 15–20 minutes.

Blend the beetroot, chickpeas, tahini, harissa, honey, garlic granules, salt and pepper until smooth. It should be hummus-like in texture. Taste & adjust the seasoning with salt and pepper.

In a large bowl, mix together quinoa, cucumber, parsley, mint & spring onions. Season & an extra squeeze of lemon if you like.

Grill or pan-fry the chicken over a medium heat until golden, sticky and cooked through.

Divide the quinoa salad between 3 lunch boxes. Top with the harissa chicken, add 1 heaped tablespoon of beetroot hummus to each, 40g crumbled feta & a wedge of lemon on the side.

Store for up to 3 days. You can keep the components separate if you prefer, then assemble when ready to eat.

Recipe credit: Emily English