Harissa Chicken Tacos with Spiced Yogurt Sauce

🧂 Ingredients

• 1 tablespoon harissa spice blend
• 1 ½ teaspoons paprika

  sweet, not smoked
• 1 teaspoon garlic powder
• 1 teaspoon ground coriander
• ¾ teaspoon cumin
• ¾ teaspoon cracked black pepper
• 2 lbs boneless, skinless chicken breast
• 1 large sweet onion

  quartered
• 2 cups romaine lettuce

  chiffonade
• 1 cup feta
• 6 naan flatbreads

  torn in half
• ⅓ cup plain Greek yogurt
• ½ teaspoon cumin
• ½ teaspoon cinnamon
• pinch sea salt
• water

  as needed

Instructions

• 1 Prepare a grill to medium-high heat and brush grates with oil. 
• 2 In a small bowl, add all the spices and carefully whisk to thoroughly
  combine. Place chicken breasts between sheets of plastic wrap and pound with a
  meat mallet until even in thickness. Coat chicken with a thick layer of the
  harissa seasoning mix, then place on the grill, evenly spaced, and cook for 4
  minutes per side, or until a meat thermometer registers 165 degrees. Remove from
  the grill, wrap in foil, and let rest.
• 3 While the chicken rests, place the onions and peaches on the grill and let cook
  until they lightly caramelize, around 5-10 minutes. Remove from grill and slice
  into thin strips.
• 4 In a small bowl, combine the yogurt, cumin, cinnamon, and pinch of salt. Slowly
  stir in water, 1 teaspoon at a time, until yogurt can be drizzled. Adjust
  seasoning as needed and set aside.
• 5 To prepare the tacos, slice the chicken into thin strips and distribute between
  the 12 torn naan flatbreads. Add a few slices of peaches and onion, then
  sprinkle with romaine lettuce and feta cheese. Drizzle with yogurt sauce and
  enjoy!

Nutrition Info