Make the dressing by combining the olive oil, lemon juice, honey, harissa and half the herbs then mix well.
Butterfly the chicken breast, sprinkle with salt and pepper and then put it under the grill for 15 minutes, turning half way through.
Put the lettuce in a bowl, add the dressing and mix well.
Put the Moroccan grain pouch in the microwave and cook for 3 minutes. Put on top of the lettuce.
Slice the baby sweet peppers and add them to the bowl.
Top with the sliced grilled chicken and add the pomegranate and the rest of the herbs on top before serving.
Hungry Healthy Happy