LEMON & HERB CHICKEN NAANWICHES

 

Makes 8

Hands-on time: 30 minutes

Hands-off time: 30 minutes

 

INGREDIENTS

 

For the naan:

3 cups self-raising wholewheat flour

½ tsp salt (optional)

1½ cups double cream plain yoghurt

 

For the quick red onion pickle:

1 small red onion, finely sliced

2 tbsp Brookes Tru-Lem Lemon Juice

1 tsp sugar

 

For the lemon & herb chicken:

4 chicken breasts, cut into 2cm cubes

1 tsp each salt and pepper

4 garlic cloves, crushed

1 tsp dried rosemary

4 tbsp Brookes Tru-Lem Lemon Juice

 

Serving suggestion:

Rocket

Cucumber yoghurt sauce

Fresh chopped chives

 

METHOD

 

For the naan:

  1. In a large mixing bowl, combine the self-raising wholewheat flour, salt, if using, and yoghurt to form a dough.
     

  2. Turn the dough out onto a lightly floured surface and knead for 8 minutes or until smooth.
     

  3. Divide the dough into 8 evenly-sized balls. Using a floured rolling pin, flatten the balls into 12cm disks. *Chef’s Tip: Use a sturdy bottle if you don’t have a rolling pin.
     

  4. Heat a medium-sized oiled pan. Once hot, place a naan disk into the pan and toast each side until golden brown, about 4 minutes per side. *Chef’s Tip: Brush with garlic butter if desired.

    For the red onion pickle:

  5. Add the sliced onion, ⅓ cup hot water, Brookes Tru-Lem Lemon Juice and sugar to a small bowl. Set aside for 30 minutes to allow the flavours to infuse and strain the liquid for assembling later.

    For the lemon & herb chicken

  6. Add the oil to a large frying pan over medium heat. Add the chicken, salt, pepper, crushed garlic and dried rosemary and sauté until lightly browned and cooked through, about 3-4 minutes. Stir in the Brookes Tru-Lem Lemon Juice for a fresh taste and turn off the heat.

    To assemble:

  7. Layer the rocket, lemon & herb chicken and red pickled onions on one side of each naan.
     

  8. Drizzle over the cucumber yoghurt sauce and garnish with chives. Fold up the naans, serve and ENJOY!

4-INGREDIENT TROPICAL CRUSHER

 

Makes 2

Hands-on time: 10 minutes

Hands-off time: 8 hours

 

INGREDIENTS
 

1¼ cup Brookes Tru-Lem Lemon Juice

½ cups pineapple juice

10 mint leaves, plus extra for the garnish

½ cup soda water

 

METHOD
 

  1. Prepare 2 14-holed ice cube trays by filling each with the Brookes Tru-Lem Lemon Juice and freezing for 8 hours or overnight until set. *Chef’s tip: Make extra lemon ice cubes for a quick cocktail on demand!
     

  2. Place the frozen lemon flavoured ice cubes in a resealable plastic bag. Using a rolling pin, lightly bash until crushed ice is formed.
     

  3. Fill 2 glasses to the brim with the lemon flavoured crushed ice. Divide the mint between the 2 glasses, sliding it in between the crushed ice.
     

  4. Divide the pineapple juice between the 2 glasses, filling until each glass is half full. Top each with soda water and serve immediately and ENJOY!

Planning to try this?

 

If yes, please share your pictures with us on the Foodies Of SA Group on Facebook. We'd LOVE to see it! 😍

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