Tandoori Chicken Naan Flatbread
Flavorful, grilled, Indian spiced chicken, crisp sugar snap peas and carrot ribbons all piled onto yogurt topped naan flatbreads.
Servings: 4 servings
Ingredients
Tandoori Chicken
- 1 pound organic boneless skinless chicken breasts
- 1/2 cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 2 teaspoons garam masala
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne
- 3/4 teaspoon kosher salt
- Fresh ground black pepper to taste
Yogurt Sauce
- 1/2 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon chopped cilantro
- 1 teaspoon honey
- 1/2 teaspoon curry powder
- 1/4 teaspoon garam masala
- Kosher salt to taste
Carrot and Sugar Snap Pea Topping
- 1 carrot, peeled into ribbons
- 1/2 cup sugar snap peas, thinly sliced lengthwise
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
- 1/2 teaspoon honey
- Kosher salt and fresh ground black pepper to taste
Other Ingredients
- 2 naan flatbreads, grilled or baked until warm
- 2 tablespoons cashews chopped
- 2 ounces goat cheese crumbled
- Cilantro
Instructions
Tandoori Chicken:
- Combine all of the spices, yogurt and lemon juice in a bowl. Add in the chicken, coating it in the yogurt mixture. Cover and marinate for at least 2-3 hours, overnight is better.
- After the chicken has marinated, preheat your grill to medium-high heat then brush or spray the grill grates with oil. Remove the chicken from the yogurt mixture and grill for approximately 5-6 minutes per side depending on the thickness. When the internal temperature reaches 165° F. remove from the grill and let it rest for 5 minutes before slicing.
Carrot and Sugar Snap Pea Topping:
- In a medium sized bowl whisk together the lemon juice, oil, honey, salt and pepper. Add in the carrot ribbons and sugar snap peas tossing to coat. Let them marinate while the chicken is grilling.
Yogurt Sauce:
- Whisk together all of the ingredients for the yogurt sauce in a small bowl and set aside until the chicken is ready.
Assembling:
- Top each grilled naan flatbread with equal amounts of the yogurt sauce, spreading it into an even layer.
- Top with slices of the grilled tandoori chicken, carrot ribbons and sugar snap peas. Garnish with the chopped cashews, crumbled goat cheese, cilantro and dollop any extra yogurt sauce on top. Serve immediately.
Notes
Nutrition
Calories: 392kcal | Protein: 41g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 93mg | Sodium: 703mg | Fiber: 3g | Sugar: 7g