Honey Garlic Chicken Loaded Lebanese Flatbread with Halloumi
with yoghurt, tomato and baby gemCalories
:
910 kcalProtein
:
75.8g proteinTotal
:
10 minutesDifficulty
:
EasySpicy
Protein Rich
Super Quick
Family Friendly
Allergens:
- Sulphites
- Cereals containing gluten
- Wheat
- Milk
- Cereals containing gluten
- Wheat
- May contain traces of allergens
A recipe conveniently customised just to your liking. For Veggie and Pescatarian protein swaps: please check ingredients list for items that may not suit your dietary requirements.
Ingredients
Serving amount
1 unit(s)
Onion
300 grams
Diced Irish Chicken Breast
2 unit(s)
Tomato
1 sachet(s)
Red Wine Vinegar
(Contains: Sulphites)
200 grams
Baby Gem
1 sachet(s)
Garlic & Herbs
4 unit(s)
Lebanese Flatbread
(Contains: Cereals containing gluten, Wheat May be present: Cereals containing gluten, Wheat)
75 grams
Yoghurt
(Contains: Milk)
1 sachet(s)
Honey
1 sachet(s)
Sriracha
200 grams
Halloumi D.O.P
(Contains: Milk)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)3809 kJ
Energy (kcal)910 kcal
Fat31.2 g
of which saturates19.3 g
Carbohydrate83.4 g
of which sugars18.9 g
Dietary Fiber6.1 g
Protein75.8 g
Salt6.4 g
Potassium515.1 mg
Calcium101.8 mg
Iron0.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Cooking Steps
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 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. Chicken is cooked when no longer pink in the middle.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
2
- Meanwhile, cut the tomatoes into 2cm chunks. Add to a bowl with the red wine vinegar, a pinch of sugar (if you have any) and a drizzle of oil.
- Trim the baby gem, halve lengthways, then thinly slice.
- Once cooked, add the garlic herb spice to the chicken.
- Fry for 1 min then stir in the honey and sriracha. Season with salt and pepper.
3
- Pop the Lebanese flatbread onto a baking tray.
- Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
- Put the yoghurt in another medium bowl. Add a drizzle of oil, season with salt and pepper and mix together. Add the baby gem to the yoghurt and toss to coat.
- Thinly slice the halloumi. Place a pan (preferably non-stick) over medium-high heat with a drizzle of oil. Fry the halloumi until golden, 2-3 mins each side.
4
- Share the Lebanese flatbread between serving plates.
- Top with the dressed baby gem.
- Spoon on the halloumi and spiced honey garlic chicken.
- Scatter over the tomatoes to finish.
