Moroccan chicken Turkish bread
Allergen – Contains gluten, dairy. Egg, nut free.
g
NF
Nut free
EF
Egg free
Main meal
Ingredients
Serves
people
This recipe was developed by chefs at Western District Health Service.
Method
- Heat oven to 190oc.
- Combine Moroccan spice, paprika and oil together, mix well. Put the onion and the chicken breast in the spice mix and stir well, spread out evenly onto an oven tray with all the spice oil and onion. Cook for 25-35 minutes or until onion has begun to brown and the chicken is cooked. Drain off any excess juices.
- Slice the Turkish breads length ways ¾ of the way through.
- Mix together the cream cheese, garlic and parsley, spread this on both sides of the Turkish bread.
- Layer the spinach and tomato in the breads, top with the sliced chicken and onion mix, serve toasted.
The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at National Nutrition Foundation, with support from the Victorian Government.
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