Chicken and Spinach Stuffed Naan Pockets

• 1 lb chicken breast, cooked and shredded
• 8 oz fresh spinach, chopped
• 1 naan bread per serving
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup plain yogurt for serving

Steps

1. 1 Heat olive oil in a skillet over medium heat. Add diced onion and garlic, sauté until translucent.
2. 2 Add chopped spinach, cumin, paprika, salt, and pepper. Cook until spinach is wilted.
3. 3 Stir in the shredded chicken and cook until heated through.
4. 4 Slice each naan bread in half to create pockets.
5. 5 Stuff each naan pocket with the chicken and spinach mixture.
6. 6 Optional: sprinkle with feta cheese.
7. 7 Serve with a dollop of plain yogurt on the side.

Equipment

• Skillet
• Cutting board
• Knife

Variations

• Add diced tomatoes for a juicy kick.
• Include diced bell peppers for extra crunch.

Substitutions

• Use rotisserie chicken for a shortcut.
• Swap feta for goat cheese if preferred.

Pairings

• Basmati rice
• Raita

Nutrition

Tips

• For a quick meal, use store-bought cooked chicken.
• Warm the naan in a skillet or oven before stuffing for extra softness.

Storage

Store in an airtight container in the fridge for up to 2 days. Reheat in a microwave or oven.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat in the oven.

Serving Suggestions

• Serve with a fresh cucumber salad.
• Pair with a tangy mango chutney for added flavor.

FAQ