Moroccan Vegan Chicken with Roast Veg, Grains & Salad
Harrisa, garlic and lemon roasted vegan chicken, courgette, sweet potato, pepper and onion with grains and salad
Roast & Grains Ingredients
- 2 Courgettes
- 1 Yellow Pepper
- 1 Sweet Potato
- 1/2 Red Onion
- 4 Garlic Cloves
- 2 Meatless Vegan Chicken Fillets
- 4 Tbsp Harissa
- 2 Tsp Ground Cumin
- 2 Tsp Ground Coriander
- 1 Tsp Ground Cinnamon
- 1 Tbsp Maple Syrup
- 250g Mixed Cooked Grains
- 2 Pitta Bread
Salad Ingredients
- 75g of Green Olives
- 20 Cherry Tomatoes
- 1 Red Pepper
- 1/2 Cucumber
- 1/2 Red Onion
Method
- Heat a fan assisted oven to 200 degrees.
- Wash and chop the courgettes, yellow pepper and sweet potato into small chunks. Cut the 1/2 red onion into wedges and evenly spread out in a large roasting tin.
- Mix the harissa, maple syrup, ground cumin, ground coriander and ground cinnamon into a small bowl and drizzle 2/3 of it over the veg, using two large spoons to coat all the veg before putting in the oven to roast for 1hr turning half way through.
- Meanwhile transfer the meatless vegan chicken breasts to the remaining harissa marinade so fully coated and leave for 30 minutes before transferring to the vegetable roasting tin when you turn the veg along with the garlic cloves to roast together for the final 30 minutes.
- Prepare the Moroccan salad in a large bowl by chopping the 1/2 red onion, cucumber, red pepper into small pieces. Halve the cherry tomatoes and green olives.
- Finally, heat the cooked grains according to instructions (2 minutes for the microwave version or around 30 minutes to boil on the hob). Warm through the pittas in the oven a few minutes before everything’s ready.
- Serve the roast moroccan vegan chicken, vegetables, grains, salad and pittas with a dollop of extra harissa on the side.