Harissa Chicken Breast Naans

Name: Harissa Chicken Breast Naans with Roasted Garlic Yoghurt and Lemony Radish and Lettuce Salad
Total time: 20 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 Garlic Clove**; 1 Bell Pepper; ½ Lemon; 1 Red Onion; 260 Diced Chicken Breast; 75 Low Fat Natural Yoghurt; 50 Harissa Paste; 1 Baby Gem Lettuce; 100 Radishes; 4 Garlic and Coriander Naan; 1 Olive Oil

with Roasted Garlic Yoghurt and Lemony Radish and Lettuce Salad

Mimi MorleyPublished on July 01, 2021

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Tags:

Rapid

Allergens:

Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

Garlic Clove**

Bell Pepper

(May contain traces of: Celery)

Lemon

Red Onion

260

Diced Chicken Breast

Low Fat Natural Yoghurt

(Contains: Milk)

Harissa Paste

Baby Gem Lettuce

100

Radishes

Garlic and Coriander Naan

Not included in your delivery

Olive Oil

Nutritional information

Energy (kcal)708 kcal

Energy (kJ)2961 kJ

Fat20 g

of which saturates3 g

Carbohydrate84 g

of which sugars17 g

Protein47 g

Salt2.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Aluminum Foil

•Knife

•Bowl

•Zester

•Fork

•Grill Pan

•Measuring Spoon

•Plate

Cooking Instructions and Tips

Preheat your oven to 220°C. Peel the garlic cloves, and pop into foil with a drizzle of oil and scrunch to enclose it. Halve the pepper and discard the core and seeds. Slice into thin strips. Pop the garlic and pepper on a baking tray, drizzle with oil and season with salt and pepper. Roast in your oven until soft, 10-12 mins.

Zest and halve the lemon. Halve, peel and thinly slice the red onion. Pop the chicken into a bowl with the lemon zest, half the yoghurt, the harissa paste, a drizzle of oil and season with salt and pepper. Mix well and set aside. IMPORTANT: Wash your hands after handling chicken and its packaging.

Trim the root from the baby gem lettuce then separate the leaves. Trim and finely slice the radishes. Pop the lettuce and radishes into a bowl and set aside.

Heat a large frying pan on medium-high heat. Once hot, add the chicken with its marinade and cook, stirring frequently, until golden brown, 4-5 mins. Add the red onion to the chicken pan and cook until the onion is soft and the chicken is cooked through, 4-5 mins. Once the garlic is roasted, transfer to a board and mash with the back of a fork until smooth. Stir the pepper into the chicken mixture. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Pop the remaining yoghurt into a small bowl with the mashed roasted garlic, half the lemon juice and season with salt and pepper. Mix together and set aside. Pop the naans onto a baking tray and put in the oven until warmed through, 2-3 mins. Add the remaining lemon juice and olive oil (see ingredients for amounts) to the salad. Season with salt and pepper and mix together.