Pan method — keeps chicken juicy and gives it that just-grilled flavor while keeping naan warm and soft.
Grilled Chicken Shawarma with Naan Bread
Meal credits 1
Paleo/Keto Option Available
Tender grilled chicken thighs marinated in Mediterranean spices, served with soft naan bread, fresh lettuce, tomato, onion, and creamy tahini sauce. A light yet satisfying island take on a Middle Eastern classic.
Ingredients
Farm raised chicken breasts, seasoning, yellow curry powder, olive oil, yellow onions, parsley, lime juice, avocado mayo, sesame seeds, garlic cloves, organic greek yogurt, naan bread & diced tomatoes.
| Nutrient | Unit | Value | Keto / Paleo |
|---|---|---|---|
| Calories | kcal | 430 | 498 |
| Fat | Grams | 19 | 25 |
| Carb | Grams | 23 | 18 |
| Protein | Grams | 38 | 43 |
Heating Instructions
Add the fresh lettuce, tomato, onion, and tahini after heating. For extra flavor, drizzle a little olive oil or squeeze lemon over the chicken before serving.
Remove lettuce, tomato, onion, and tahini before heating. Heat chicken and naan 2–3 minutes on medium-high, covered or vented. Warm naan separately for 20–30 seconds to keep it soft.
Remove all fresh toppings. Preheat to 370°F. Heat chicken 4–5 minutes until hot. Wrap naan in foil and warm 1–2 minutes.
Remove lettuce, tomato, onion, and tahini. Preheat to 375°F. Place chicken in oven-safe dish, cover with foil, heat 10–12 minutes. Wrap naan in foil and warm last 3–4 minutes.
Remove fresh veggies and sauce. Heat 1 tsp of oil in a pan on medium. Add chicken and sauté 3–4 minutes until hot. Warm naan briefly on dry pan or griddle for 30 seconds each side.