• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Halve and peel the onion. Cut each half into 2cm wedges. 
• Place a pan over medium-high heat with a drizzle of oil.
• Once hot, add the chicken and onion. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
• Season with salt and pepper.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

• Fry the onion and chicken, stirring occasionally, until the chicken is golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
• In the final 1 min of cooking time, add the Middle Eastern spice mix to the pan. 
• Remove from the heat and stir in the yoghurt and pesto.
• Season to taste with salt and pepper.

• Meanwhile, trim and quarter the radish.
• Cut the tomato into 2cm chunks.
• In a salad bowl, mix the tomato and radish with a drizzle of oil, ½ tsp salt (double for 4p) and pepper.
• Just before serving, add the salad leaves to the bowl and toss to combine.
• Place naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm, 2-3 mins.

• Top the warm naans with your radish salad and pesto chicken.
• Finish with a drizzle of balsamic glaze.