Harissa Chicken Flatbread

So tasty, super fresh and ready in 20 minutes. This is so banging and look at those vibrant colours!

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Cook: 20 Mins


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Preheat grill/ broiler on high heat.
Grate your cucumber, then squeeze out as much liquid as you can. Then, add grated cucumber, as well as, all other mint yoghurt ingredients to a bowl and mix until combined.
Mix all harissa chicken marinade ingredients in a large mixing bowl, then add chicken thighs and stir to coat.
Transfer chicken thighs to a lined broiling pan and broil for 10 mins, flipping once throughout cook-time. Chicken thighs should be just turning crispy and showing plenty of colour, ensure they are cooked through before removing from heat. Allow to rest for 2 mins then slice into 3 or 4 pieces per chicken thigh. Don’t discard the juices from the chicken thighs, as we’ll use that coat our flatbreads.
Drizzle juice from chicken thighs onto your flatbreads, then add mint yoghurt and mix together. Then, add lettuce, chicken thighs, red cabbage, pickled red onion, pomegranate and mint leaves to garnish.

Nutritional Info

Per flatbread:

Cals – 679 

Carbs – 53g 

Protein – 45g 

Fat – 31g 


Serves 3

For the Harissa Chicken Marinade:

  • 2 tbsp of harissa paste.
  • Tsp of smoked paprika.
  • Tsp of cumin.
  • Juice of 1 lemon.
  • 1/2 tbsp of olive oil.
  • 5 cloves of garlic - finely chopped.
  • 600 Chicken thighs.

For the Mint Yoghurt:

  • 1/4 of a cucumber.
  • 200g of low-fat greek yoghurt.
  • 10 leaves of mint - chopped.
  • Juice of 1/2 a lime.
  • 1/2 tsp of cumin.
  • 1/2 tsp of garam masala.
  • 1 clove of garlic - crushed

For the flatbread:

  • 3 flatbreads (approx 250 cals each).
  • Lettuce leaves - chopped.
  • 1/4 red cabbage - shredded using a potato peeler.
  • Mint leaves, to garnish.
  • Pickled red onions.
  • 50g of pomegranate seeds.

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