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.

Nutritional Information

Calories: 770

Protein: 55g

Fat: 32g

Carbohydrate: 68g