Mediterranean-Style Chicken on Turkish Bread
with bruschetta spread and garlic yogurt sauce | 2 servings
Super simple, delicious recipes for any time of day, including a recipe card and portioned ingredients.
Tags:
Recipe
Allergens:
Tarwe
•Sesamzaad
•Melk (inclusief lactose)
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total15 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
2 piece
Mini Turkish bread
(Contains: Tarwe, Sesamzaad May be present: Melk (inclusief lactose), Ei, Soja, Noten)
½ piece
Garlic
80 g
Bruschetta spread
1 piece
Tomato
200 g
Chicken thigh strips with Mediterranean herbs
10 g
Fresh flat leaf parsley
(May be present: Selderij)
40 g
Arugula & lamb's lettuce
50 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
Not included in your delivery
1 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2033 kJ
Calories486 kcal
Fat16.8 g
Saturated Fat4.2 g
Carbohydrate53.5 g
Sugar7.2 g
Dietary Fiber4.3 g
Protein29.4 g
Salt2.4 g
Potassium80.9 mg
Calcium3.8 mg
Iron0.1 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.
Utensils
•Tall-Sided Pan
•Bowl
•Small Bowl
Cooking Steps
1
- Preheat the oven to 180°C.
- Bake the Turkish bread for 5 - 8 minutes in the oven.
2
- Heat the olive oil in a frying pan and cook the chicken for 6 – 8 minutes on medium-high heat.
3
- In the meantime, dice the tomato.
- In a bowl, mix the bruschetta dip with the tomato.
- Mince the garlic and finely chop the parsley.
- In another small bowl, mix the yogurt with the garlic and half of the parsley.
- Season both the bruschetta-tomato mix and the yogurt sauce to taste with salt and pepper.
4
- Cut open the Turkish bread and fill it with the arugula & lamb's lettuce, bruschetta-tomato mix and chicken.
- Drizzle over the yogurt sauce.
- Top with the rest of the parsley.
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