Chicken Shawarma Nachos
15 mins
6 SERVINGS
INGREDIENTS
- 1 pack Sadia's Lemon Yoghurt Chicken Breast
- corn chips
- 170-225g feta cheese
- 3 tomatoes, diced
- 1/2 cup small white onion, finely diced
- 3 cloves garlic, minced
- 3/4 cup parsley, finely chopped (plus extra for garnish)
- 3/4 cup cucumber, diced
- 1/2 cup pickled peppers, roughly chopped
- 3 tbsp lemon juice
- 1/2 tsp salt
- 1 cup tahini
- 1/2 cup lemon juice
- 4 garlic cloves, minced
- 1 cup water
- 1 tsp salt
METHOD
- Cook Sadia's Lemon Yoghurt Chicken Breast per package instructions. When cooled, slice up the chicken breast.
- Next, prepare the mediterranean salsa. Stir tomatoes, onions, garlic, parsley, cucumber, peppadew, lemon juice and salt in a medium sized bowl. Adjust salt to desired taste and allow to rest for at least an hour so flavours can combine.
- Prepare tahini sauce.
- Preheat oven to 200°C. On a large baking sheet, lay a single layer of chips. Add chicken then a small handful of feta.
- Repeat the layering process until ingredients are used up. Then move the skillet to the top rack of the oven and cook until cheese turns golden, or for 10-15 mins. Check frequently to make sure it doesn't burn.
- While still hot, top with a generous scoop of mediterranean salsa, peppadews and a drizzle of tahini sauce. Serve immediately and enjoy!
Easy and fast cooking within 15 min
No Gluten
Whole chicken breast meat
No added preservatives and artificial coloursOther Recipes
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