Zhoug Pulled Chicken on Naan
Three Steps | Ready in 10
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.
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.
Ingredients
125
Baby Plum Tomatoes
1
Baby Gem Lettuce
100
Feta Cheese
1
Coriander
12
Red Wine Vinegar
(Contains Sulphites)
210
Diced Chicken Thigh
50
Zhoug Style Paste
2
Plain Naans
(Contains Milk, Cereals containing gluten)
32
Mayonnaise
(Contains Egg, Mustard)
Not included in your delivery
2
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
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!
