Theo’s Mediterranean sliced chicken thighs, roasted red peppers, black olives & parsley salad, sprinkle of feta, Theo’s minted yoghurt sauce, theo’s psomaki flatbreads
INGREDIENTS
500g pack of Theo’s Mediterranean sliced chicken thighs
2 roasted red peppers (jar), sliced
Handful of sliced black olives
1/2 bunch of fresh parsley, roughly chopped
Squeeze of fresh lemon juice
Handful of feta cheese
4 tbsp Theo’s mint & yoghurt sauce
4 Theo’s Psomaki flatbreads
METHOD
To make salad: In a large bowl toss roasted red peppers, olives and parsley. Add lemon juice and set aside. Cook chicken for 30 minutes in the oven at 180°. Lightly toast flatbreads. Slather each Psomaki with Theo’s minted yoghurt sauce. Add chicken, salad and sprinkle with feta.
SERVES 4