This make-ahead flatbread recipe is topped with flavoursome tandoori chicken, onion, spinach and coriander. Drizzled with Greek-style yoghurt, it’s an easy meal that will have you going back for more.
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes, + 15 mins marinating time
+ 15 mins marinating time
Ingredients
200g pkt Coles Tandoori Marinade
2/3 cup (190g) Greek-style yoghurt
500g Coles RSPCA Approved Australian Chicken Thigh Fillets, cut into 3cm pieces
200g hommus
400g cannellini beans, rinsed, drained
2 x 250g pkts Coles Plain Naan
1 small red onion, thinly sliced
60g pkt Coles Australian Baby Spinach
1/2 cup coriander sprigs
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat grill on high. Line a baking tray with foil. Combine marinade with half the yoghurt in a glass or ceramic dish. Add the chicken. Turn to coat. Set aside for 15 mins to develop the flavours.
Step 2
Meanwhile, place the hommus and beans in a blender and blend until smooth.
Step 3
Arrange the chicken mixture in a single layer on the lined tray. Cook under the grill, turning occasionally, for 10 mins or until cooked through.
Step 4
Heat the bread following packet directions. Place on a serving platter. Spread with hommus mixture. Top with the chicken mixture, onion, spinach and coriander. Serve with remaining yogurt.
