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Loaded Middle Eastern Chicken Naan

with potato wedges and garlic yoghurt
0.0(0)
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Calories
: 
827 kcal
Protein
: 
52.5g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Sesame
  • Mustard
  • Milk
  • Wheat
Serving amount

600 grams

Potatoes

2 sachet(s)

Middle Eastern Style Spice Mix

(Contains: Sesame, Mustard)

1 unit(s)

Onion

260 grams

Diced Irish Chicken Breast

2 unit(s)

Garlic

120 grams

Salad Leaves

75 grams

Yoghurt

(Contains: Milk)

1 unit(s)

Tomato

2 unit(s)

Naan

(Contains: Milk, Wheat)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

Energy (kJ)3461 kJ
Energy (kcal)827 kcal
Fat8.6 g
of which saturates3 g
Carbohydrate134.2 g
of which sugars13.1 g
Dietary Fiber13.4 g
Protein52.5 g
Salt3.5 g
Potassium1219.8 mg
Calcium63.1 mg
Iron0.8 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Baking Sheet with Baking Paper
•Aluminum Foil

Cooking steps

Make the Wedges
1
  • Preheat the oven to 240°C/220°C fan/gas mark 9.
  • Chop the potatoes into 2cm wide wedges (no need to peel). 
  • Pop the wedges on a lined baking tray.
  • Toss with half the Middle Eastern spice, salt, pepper and a drizzle of oil. Spread out in a single layer.
  • Roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.

TIP: Use two baking trays if necessary.

2
  • Halve, peel and thickly slice the onion. 
  • Pop chicken and onion on a lined baking tray. 
  • Toss with oil, remaining Middle Eastern spice, salt and pepper.
  • Spread out and cook in the middle of the oven until golden, 20-25 mins. IMPORTANT: Wash hands after handling raw chicken. 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 used to keep it fresh.

3
  • Peel the garlic and pop into a small piece of foil with a drizzle of oil. Scrunch to enclose.
  • Roast alongside the chicken until softened, 10-12 mins. 
  • Meanwhile, trim the root from the baby gem, then separate the leaves. 
  • Chop the tomato into 1cm chunks.
4
  • In a large bowl, mix the tomato with 1 tbsp oil (double for 4p). Season with salt and pepper. 
  • Toss together with the salad leaves just before serving.
  • Once roasted and cooled, mash the garlic with a fork. 
  • Pop the garlic and yoghurt in a separate bowl.
  • Season with salt and pepper and mix together.
5
  • When the wedges are almost done, pop the naan in the oven to warm through, 2-3 mins.
  • Once the chicken is ready, remove from the oven and use two forks to shred it into pieces. 
  • Layer the chicken and roasted onion on top of the golden naan.
6
  • Plate up the tomato salad and loaded naans
  • Serve spiced potato wedges alongside. 
  • Finish with a drizzle of the roasted garlic yoghurt.
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