HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHarissa Chicken Breast Naans
Harissa Chicken Breast Naans

Harissa Chicken Breast Naans

with Roasted Garlic Yoghurt and Lemony Radish and Lettuce Salad

Custom recipe
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Allergens:MilkCereals containing glutenSoya

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 conflict 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.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Garlic Clove

1 unit(s)

Bell Pepper

½ unit(s)


1 unit(s)

Red Onion

280 grams

Diced Chicken Breast

75 grams

Greek Style Natural Yoghurt


1 sachet

Harissa Paste

1 unit(s)

Baby Gem Lettuce

100 grams


4 unit(s)

Garlic and Coriander Naan

(ContainsMilk, Cereals containing gluten, Soya)

Not included in your delivery

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2961 kJ
Energy (kcal)708 kcal
Fat20.0 g
of which saturates3.0 g
Carbohydrate84 g
of which sugars17.0 g
Protein47 g
Salt2.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Aluminum Foil
Cutting board
Frying Pan
Measuring Spoons
Instructionsarrow up iconarrow up icon
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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.


Divide the warmed naans between your plates. Top with the chicken and drizzle over the roasted garlic yoghurt. Serve with the salad alongside. Enjoy!