Chermoula Chicken Breast Loaded Naan
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Chermoula Chicken Breast Loaded Naan

Chermoula Chicken Breast Loaded Naan

with Zhoug Yoghurt, Rocket and Tomato

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time20 minutes


serving amount

1 unit(s)

Garlic Clove

240 grams

Diced Chicken Breast

½ sachet(s)

Chermoula Spice Mix

50 grams

Zhoug Style Paste

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

1 unit(s)

Medium Tomato

2 unit(s)

Plain Naans

(Contains Milk, Cereals containing gluten)

20 grams

Wild Rocket

Not included in your delivery

1 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)3162 kJ
Energy (kcal)756 kcal
Fat30.8 g
of which saturates5.9 g
Carbohydrate69.3 g
of which sugars7.4 g
Protein46.4 g
Salt1.87 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Large Bowl
Medium Bowl



a) If you don't have a toaster, preheat your oven to 220°C/200°C fan/gas mark 7 for the naans. Peel and grate the garlic (or use a garlic press).

b) In a medium bowl, add the garlic, diced chicken, chermoula spice mix (see ingredients for amount), a drizzle of olive oil and 1 tbsp each of zhoug style paste and yoghurt (add less if you prefer things milder). Season with salt and pepper.

c) Mix to coat the chicken in the zhoug yoghurt. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.


a) Meanwhile, cut the tomato into 1cm chunks.

b) In a medium bowl, combine the tomato, sugar and olive oil (see pantry for both amounts). Season with salt and pepper, then set aside.


aHeat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the yoghurt-coated chicken to the pan.

c) Fry until golden brown on the outside and cooked through, 8-10 mins. Taste and season with salt and pepper if needed. IMPORTANT: The chicken is cooked when no longer pink in the middle.


a) In a small bowl, combine the remaining zhoug and yoghurt.


a) Cut the naans in half widthways, then put in your toaster until golden. If you're using the oven, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

b) Add the rocket to the tomato bowl. Toss to coat.


a) When everything's ready, share the toasted naans between your plates.

b) Top with the rocket and tomato salad and chermoula chicken.

c) Drizzle over the zhoug yoghurt to finish.



Step 1 MOD: If you’ve chosen to get diced chicken breast instead of thigh, prep and cook the recipe in the same way.