HARISSA BAKED CHICKEN FLATBREADS
Prep time 15 min plus marinating Cook time 25 mins
150g (5oz) 0% greek yogurt, plus 4 tbsp (for serving)
2 cloves garlic, crushed
4 tsp harissa paste
Finely grated zest and juice of 1 lime 4 chicken breast fillets, scored
1 tbsp olive oil
1 aubergine, diced
1 courgette, diced
1 tsp ground coriander
4 seeded or wholegrain tortilla wraps a small bunch fresh coriander, roughly chopped
1. preheat the oven to 200ºC/400ºF /gas mark 6. mix together the 150g (5oz) greek yogurt, garlic, harissa, lime zest and lime juice. season and add the chicken, stirring until coated. marinate for 10 mins. 2. place the chicken on a baking tray, spoon any excess marinade on top and bake for 25 mins or until cooked through. 3. meanwhile, heat the oil in a frying pan and cook the aubergine, courgette and ground coriander for 4-5 mins until tender and golden brown.
4. Warm the wraps in a dry frying pan, top with the vegetables, sliced chicken and extra yogurt, then sprinkle with fresh coriander and serve with extra lime wedges.
Per serving: 415 cals, 9g fat (4g sat fat), 4g sugar, 1g salt