SA Lockdown – Day2
Saturday night in, not necessarily by choice.

Ingredients:
Chicken Breast
Chickpeas
Green Asparagus
Paprika
Red Onion
Coriander (you can also use Mint instead)
Lime or Lemon Zest and Juice
Harissa Spice (if you don’t like spicy you can use smoked paprika)
Olive Oil
Salt & Pepper

Instructions:
1. Heat 1 Tbsp of olive oil in a pan, then add the Harissa spice and simmer for about a minute and then add a can of chickpeas and simmer on lower heat stirring occasionally until the liquid is almost evaporated.
2. Cut the chicken breasts into strips and season with your preference and then fry in a little oil until golden brown on both sides.
3. Cut off the ends of the asparagus and the cut into 4 pieces and place it on top of the cooked chickpeas. Turn off the heat and put a lid on the pan. The asparagus will cook in the steam and heat in the pan.
4. Cut the paprika into small cubes.
5. Thinly slice or cut the onion into fine pieces.
6. Finely chop the herb.
7. Toss all the ingredients in a large bowl, grate in the zest and add a touch of olive oil as per your discretion.
8. Plate and place the chicken on top and the sprinkle a little herbs over it.

Note:
*This only takes about 30 minutes.
*You can add rocket leaves and avocado into the salad and omit the chicken for a vegetarian option.
*You can also replace the red onion with thinly sliced spring oinions.