Tandoori Naan Chicken Sandwiches |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Combine two Indian classics – tandoori chicken and naan – in a flavorful sandwich topped with mint, cilantro, onion, tomatoes, and feta cheese. Look for the naan bread in Indian markets or in the bakery section of the grocery store. Ingredients:
1/2 cup nonfat plain yogurt |
1 tablespoon minced ginger |
1 tablespoon minced garlic |
1 tablespoon ground coriander |
1 tablespoon ground cumin |
1/2 teaspoon cayenne |
1/4 teaspoon turmeric |
1 teaspoon kosher salt |
3 tablespoons vegetable oil |
1 pound chicken tenders, patted dry |
4 medium plain or garlic-flavored naan breads, about 4 oz. each |
2 tablespoons butter |
2 medium tomatoes, sliced |
1/2 cup thinly slivered red onion |
4 ounces feta cheese, sliced |
2 tablespoons finely chopped fresh mint leaves |
2 tablespoons finely chopped fresh cilantro |
Directions:
1. Whisk together yogurt, seasonings, and oil in a medium bowl. Add chicken and stir to coat. Let marinate 20 minutes.
2. Preheat broiler. Spread chicken on a rimmed baking sheet and broil until cooked through, 8 minutes. Meanwhile, continue with recipe.
3. Dab naan with a little butter on each side, spread on a rimmed baking sheet, and place in oven on rack below chicken; cook until toasted and crisped, about 8 minutes.
4. Cut naan in half crosswise and make sandwiches with naan, chicken, tomatoes, onion, feta, mint, and cilantro. Cut each in half if large.
5. Note: Nutritional analysis is per sandwich.
|
|