Instructions
Ingredients
Nutrition
1
Dice the chicken breasts into bite-sized pieces. Thinly slice the Romano pepper, roughly chop the coriander and finely chop the almonds.
Coriander1/4 cups (15 g)
Almonds1 tbsp (9.3 g)
Romano Pepper1
Chicken Breasts400 g
2
In a mixing bowl, stir together the yoghurt, mayonnaise, harissa, curry powder, chilli powder, honey, the juice from half the lemon, salt and black pepper until smooth.
Chilli Powder1 tsp (2.5 g)
Salt1 pinch (1 g)
Curry Powder1 tsp (2.5 g)
Harissa2 tbsp (31.5 g)
Honey1 tsp (5 ml)
Yoghurt2 tbsp (30 ml)
Mayonnaise2 tbsp (30 ml)
Black Pepper1 pinch (1 g)
Lemons1/2
3
Add the chicken, pepper, coriander and almonds to the bowl, then toss well until evenly coated. Serve straight away.
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