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Zhoug Pulled Chicken on Naan

Zhoug Pulled Chicken on Naan

Three Steps | Ready in 10

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Looking for a tasty midweek dinner option? Try cooking up our Zhoug Pulled Chicken on Naan with Feta in just 10 minutes for a balanced and tasty meal.

Allergens:MilkSulphitesCereals containing glutenEggMustard

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 conflict 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 Time10 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 punnet(s)

Baby Plum Tomatoes

1 unit(s)

Baby Gem Lettuce

1 block(s)

Feta Cheese


1 bunch(es)


2 tbsp

Olive Oil for the dressing

1 unit(s)

Red Wine Vinegar


240 grams

Cooked Pulled Chicken

1 sachet

Zhoug Style Paste

2 unit(s)

Plain Naan

(ContainsMilk, Cereals containing gluten)

1 sachet


(ContainsEgg, Mustard)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3607 kJ
Energy (kcal)862 kcal
Fat46.0 g
of which saturates13.0 g
Carbohydrate59 g
of which sugars7.0 g
Protein50 g
Salt3.63 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Large Bowl
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C.Halve the baby plum tomatoes. Trim the root from the baby gem lettuce then separate the leaves.Crumble the feta.Roughly chop the coriander (stalks and all).In a large bowl mix together the olive oil (see ingredients for amount) with the red wine vinegar, a pinch of sugar and season with salt and pepper.


Meanwhile, heat a drizzle of oil in a large frying pan over high heat.Add the chicken, season with salt and pepper and stir fry until heated through, 3 mins. Stir in the zhoug paste with half the tomatoes and cook for a further minute until piping hot.Meanwhile, pop the naans on a baking tray and bake for 2-3 mins.


Add the lettuce and remaining tomatoes to the bowl with the dressing and toss to coat. Pop the naans onto plates, divide the mayonnaise between them and spread with the back of a spoon. Top with the zhoug chicken, scatter over the feta and coriander.Serve with the salad alongside.Enjoy!