Grilled Chicken with Red Pepper Harissa

Grilled Chicken with Red Pepper Harissa

Grilled Chicken with Red Pepper Harissa

Prep Time
15 Minutes
Cook Time
30 Minutes
  • 100 gram roasted red peppers, rinsed and drained

  • 4 teaspoon olive oil

  • 4 teaspoon red wine vinegar

  • 1 teaspoon Ground Cumin

  • 1/2 teaspoon sugar

  • 1 1/4 teaspoon Garlic Grinder

  • 1/4 teaspoon Mild Chilli Powder

  • 2 teaspoon Paprika

  • 1 teaspoon Flat Leaf Parsley

  • 1/2 teaspoon Sea Salt

  • 1 medium butternut squash, peeled and cut into chunks

  • 4 boneless, skinless chicken breasts, halved lengthways


  • 1 For the Red Pepper Harissa, place the roasted red peppers, 1 tsp each of the oil and vinegar, ½ tsp of the Cumin, the sugar, ¼ tsp of the Garlic Granules and the Chilli powder in a blender or food processor. Cover and blend until a chunky sauce forms (do not purée) then set aside.
  • 2 Par-boil the butternut squash for 10 minutes. Drain.
  • 3 Mix the remaining oil and vinegar, Paprika, Garlic Granules, Cumin, Parsley and Salt in a small bowl. Place the butternut squash in a large bowl. Add half of the spice mixture and toss to coat well. Place the chicken in another bowl. Add the remaining spice mixture and turn to coat well.
  • 4 Grill the chicken on a pre-heated medium-heat grill for 4 minutes on each side or until cooked through. Grill the butternut squash for 2-3 minutes on each side or until tender. Serve 2 tbs of the Red Pepper Harissa with each serving of chicken and squash.

Nutritional Information

Typical Values Amount
Energy 289
TotalFat 36.9
SaturatedFat 1.5
Salt 0.8
Carbohydrates 18.3
Fiber 5.6