Harissa Chicken Supreme with Jewel Cauliflower Salad
Spicy roasted chicken breast atop a vibrant, grain-free salad of roasted cauliflower, chickpeas, and pomegranate.
"This dish utilizes the 'Spice & Fire' concept to stimulate metabolism. I've chosen chicken supreme (breast with wing bone) for its high protein-to-fat ratio, allowing us to use skin-on poultry within the fat budget. The Harissa provides capsaicin, while the cauliflower 'tabbouleh' replaces nutrient-poor grains with a high-fibre, cruciferous alternative rich in sulforaphane. Chickpeas add necessary texture and fibre, creating a meal that supports both muscle synthesis and microbiome diversity."
Ingredients
Protein
- 220g Chicken Breast Supreme — skin-on, bone-in
Fresh
- 200g Cauliflower — broken into small florets
- 30g Pomegranate Seeds
- 10g Fresh Mint — chopped
- 10g Fresh Parsley — chopped
Pantry
- 100g Chickpeas — canned, drained
- 15g Harissa Paste
- 5ml Olive Oil
Method
Preheat oven to 200°C (180°C fan). Rub the chicken breast skin and flesh with the harissa paste and a pinch of salt.
Pulse cauliflower in a processor (or chop finely) to resemble large couscous grains. Toss with chickpeas, the olive oil, salt, and pepper.
Place the chicken on a baking tray. Roast for 20-25 minutes until skin is crisp and internal temp reaches 70°C.
Add the cauliflower and chickpea mixture to the same tray for the last 15 minutes of cooking to roast alongside the chicken.
Remove tray. Stir the fresh herbs and pomegranate seeds into the warm cauliflower mixture.
Plate the salad and top with the roasted chicken breast.