HARISSA BAKED CHICKEN FLATBREADS

YOURS (UK) - - Brain Boosting Special -

Serves 4

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

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