Harissa Chicken Flatbreads
Bright, spicy flatbreads topped with harissa chicken and a cool lemony yogurt sauce, perfect for quick weeknight meals or picnics.
Ingredients
Main Ingredients
- 2 pieces chicken breasts Choose breasts of similar thickness for even cooking.
- 2 tablespoons harissa paste Provides a bold North African flavor.
- 4 pieces flatbreads Use fresh naan or pita for best results.
Toppings
- 1 cup mixed greens Add freshness and crunch.
- 1/2 cup cherry tomatoes, halved Provides color and flavor.
- 1/4 cup red onion, thinly sliced Adds sharpness to the dish.
Sauce
- 1/2 cup yogurt Plain yogurt tames the heat of the harissa.
- 1 tablespoon lemon juice Adds tang to the yogurt sauce.
- Salt and pepper to taste Season the sauce to balance flavors.
Instructions
Preparation
- Preheat according to flatbread package instructions to warm them and make them pliable.
- In a bowl, mix the chicken with harissa, salt, and pepper. Let it sit for 5-10 minutes.
Cooking Chicken
- Heat a skillet over medium heat and add oil if needed. Cook the chicken for about 6-7 minutes per side until the internal temperature reaches 165°F (74°C).
- Remove the chicken and let it rest before slicing it into thin strips.
Yogurt Sauce
- While the chicken cooks, whisk together yogurt, lemon juice, salt, and pepper in a bowl.
Assembly
- On a warmed flatbread, layer mixed greens, sliced chicken, halved cherry tomatoes, and red onion.
- Drizzle the yogurt sauce over the layered ingredients.
- Serve immediately, folded or rolled, for best texture.
Notes
These flatbreads are best served immediately for optimal texture. Store any leftover components separately in an airtight container for up to several days.