Welcome to flavour town folks. This simple dish relies entirely on the flavour profile of each ingredient and they do the work for you. The tzatziki recipe to accompany the chicken is found here, and the roasted tomatoes recipe is found here. I totally recommend these accompaniments to make this dish complete.
I don’t have much of an opening monologue for this dish, because honestly it speaks for itself.
2 chicken breast, cut into 2 inch cubes
2 cloves of garlic, roughly chopped
Half of 1 lemon, juiced
¼ cup olive oil
2 tbsp oregano
1 tsp of salt and pepper
2 whole wheat naan bread
In a large freezer bag, add all ingredients. Seal the bag and gently massage the bag to mix everything together. Once it’s thoroughly mixed, marinate in the fridge for a minimum of 1 hour (the longer the better).
While it’s marinating line a baking sheet with parchment paper.
Preheat oven to 400F/200C.
Spread chicken out evenly on baking sheet and bake in oven for 12 minutes. (Chicken Tip: for juicy always perfect chicken, think high heat, less time).
While chicken is baking, heat a nonstick skillet on medium heat and heat naan bread until golden brown and pliable.