Lekker Lemon Lunch

We'll show you how to make healthier versions of takeaways! These are the easiest lunch recipes around, and they'll help you whip up delicious mini lemon & herb chicken naanwiches AND a refreshing 4-ingredient tropical crusher! You simply HAVE to try these iconic lemon recipes!

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FULL RECIPE:

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
tsp salt (optional)
1 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. *Chefs Tip: Use a sturdy bottle if you dont 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. *Chefs Tip: Brush with garlic butter if desired.

For the red onion pickle:
5. Add the sliced onion, 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 saut 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

1 cup Brookes Tru-Lem Lemon Juice
cups pineapple juice
10 mint leaves, plus extra for the garnish
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. *Chefs 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?

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