EasyDinnerWeeknight Dinner
Cheesy Fajita Chicken
5 min prep·35 min cook
4 servings
View Recipe
EasyA high‑protein, low‑fat, gluten‑free and dairy‑free Mediterranean‑inspired lunch bowl with oily fish, fibre‑rich legumes, and iron‑rich greens, brightened with citrus and fresh herbs.
In a small bowl, whisk together lemon juice, red wine vinegar, olive oil, harissa paste, ground cumin, smoked paprika, garlic powder, salt, black pepper, and water until smooth to form a light dressing.
In a medium bowl, combine cannellini beans, cherry tomatoes, cucumber, red bell pepper, red onion, baby spinach, parsley, and mint.
Add the cooked quinoa to the vegetable and bean mixture and toss gently to distribute evenly.
Pour the harissa dressing over the bowl contents and mix until everything is well coated.
Gently flake the drained sardines into bite‑size pieces and place them on top of the dressed salad.
Garnish the bowl with orange segments around the edge.
Serve immediately, or chill for up to 1 day for meal prep, stirring gently before eating.
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