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Harissa Chicken With Cabbage-And-Avocado Slaw

Healthy Facts:

  • Chicken offers all essential B-vitamins and is packed with lean protein that boosts weight loss while repairing muscles
  • Glucosinates in red and green cabbage activate enzymes that detox cells
  • Healthy fats from avocados have been shown to be helpful in the prevention of osteoarthritis and rheumatoid arthritis
  • Tomatillos are packed with potassium, which is essential for proper function of cells, tissues, organs and optimal hydration

20 Min Cook Time |10 Min Prep Time | Serves 4 |540Calories per Serving


  • 1-1/3 tablespoons harissa, divided
  • Juice of 3 limes, divided
  • 3 teaspoons olive oil, divided
  • Salt and pepper
  • 2 chicken breast halves
  • 1-1/4 teaspoons ground cumin, divided
  • 2 corn tortillas
  • 1/4 red cabbage, thinly sliced
  • 1/4 green cabbage, thinly sliced
  • 2 avocados, ripe but firm, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 teaspoons honey, divided
  • 1 teaspoon rice vinegar
  • 2 tablespoons sunflower seeds
  • 2 tablespoons sesame seeds
  • 4 tomatillos
  • 1 clove garlic, chopped
  • 1/2 bunch fresh cilantro, stems removed
  • 1 small onion, chopped
  • 4 romaine lettuce leaves

What You Need

  • 2 large bowls
  • Cutting board and knife
  • Small bowl
  • Pot
  • Oven-safe skillet
  • Blender or food processor
  • Measuring cups

How To Make It

  1. Preheat oven to 375 degrees.
  2. In a large bowl, combine 1 tablespoon harissa, juice of 1 lime, 1 teaspoon olive oil, and some salt and pepper. Toss chicken in the mixture to coat well.
  3. In an oven-safe skillet, sear chicken lightly over medium-high flame. Transfer chicken to oven and bake chicken until fully cooked, about 10 minutes.
  4. For the tortillas: In a small bowl, combine 1 teaspoon oil, cumin and salt and pepper. Brush the mixture on tortillas and cut tortillas into 6 pieces each. Transfer pieces to a baking sheet and bake until crispy, about 5-7 minutes.
  5. For the slaw: Combine red cabbage, green cabbage, avocados, red and yellow bell peppers, 1 teaspoon honey, rice vinegar, sunflower seeds, sesame seeds, juice of 1 lime and 1 teaspoon ground cumin in a bowl. Mix thoroughly and season with salt and pepper.
  6. For the salsa: Bring a pot of water to a boil. Blanch the tomatillos. Transfer tomatillos to a blender or food processor and add 1 teaspoon harissa, garlic, juice of 1 lime, cilantro, onion and a pinch each of salt and pepper – puree until just smooth. Add honey to taste if salsa is really tart.
  7. Serve slaw on romaine lettuce leaf, topped with a fourth of the chicken breast. Serve tortilla chips and salsa on the side.

Frances Masters

Frances Masters is a BACP accredited psychotherapist with over 30,000 client hours of experience. Follow her @fusioncoachuk, or visit The Integrated Coaching Academy for details about up coming training.