Indian Spiced Chicken Sandwiches
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
Whisk together yogurt, seasonings, and oil in a medium bowl. Add chicken and stir to coat. Let marinate 20 minutes.
Preheat broiler. Spread chicken on a rimmed baking sheet and broil until cooked through, 8 minutes. Meanwhile, continue with recipe.
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.
Cut naan in half crosswise and make sandwiches with naan, chicken, tomatoes, onion, feta, mint, and cilantro. Cut each in half if large.
- Calories: 770
- Protein: 55g
- Fat: 32g
- Carbohydrate: 68g