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Honey Garlic Chicken Loaded Naan

with Mint Yoghurt, Tomato and Baby Gem

Recipe Development TeamUpdated on February 16, 2026

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Calories

:

657 kcal

Protein

:

44.6g protein

Total

:

15 minutes

Difficulty

:

Easy

Allergens:

Sulphites
Milk
Cereals containing gluten
Wheat
Celery
May contain traces of allergens

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

1 unit(s)

Red Onion

240 grams

Diced British Chicken Breast

1 unit(s)

Garlic Clove

2 unit(s)

Medium Tomato

12 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

1 unit(s)

Baby Gem Lettuce

(May contain traces of: Celery)

1 sachet(s)

Roasted Spice and Herb Blend

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

1 sachet(s)

Dried Mint

2 unit(s)

Plain Naans

(Contains: Milk, Cereals containing gluten, Wheat)

Not included in your delivery

1 tbsp

Honey

Nutritional information

Energy (kJ)2751 kJ

Energy (kcal)657 kcal

Fat15.7 g

of which saturates4 g

Carbohydrate81.8 g

of which sugars18 g

Dietary Fibre7.3 g

Protein44.6 g

Salt1.3 g

Potassium173.7 mg

Calcium26.9 mg

Iron0.2 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Grater

•Large Frying Pan

•Bowl

•Baking Paper

Instructions

1

Preheat the oven to 220°C/200°C fan/gas mark 7.
Halve, peel and thinly slice the onion.
Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, fry the chicken and onion, 8-10 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
Meanwhile, peel and grate the garlic (or use a garlic press).

2

Cut the tomatoes into 2cm chunks. Add to a small bowl with the red wine vinegar, a pinch of sugar and a drizzle of oil.
Trim the baby gem, halve lengthways, then thinly slice.
Add the garlic and roasted herb and spice blend to the chicken and fry, 1 min.
Stir in the honey (see pantry). Season with salt and pepper.

3

Put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
In a large bowl, mix together the yoghurt and dried mint.
Season with salt and pepper.
Add the baby gem to the mint yoghurt and toss.

4

Share the naans between your serving plates.
Top with the mint and yoghurt baby gem.
Spoon on the spiced honey garlic chicken.
Scatter over the tomato to finish.

Enjoy!

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