Categories: Meals
Ingredients
- 1 seedless cucumber, thinly sliced
- 2 tsp. garam masala
- Kosher salt and black pepper
- 1/3 cup Greek yogurt
- 1/2 cup mango chutney
- 1 red jalapeno (1/2 chopped, 1/2 sliced)
- 1/2 cup chopped cilantro
- Juice of 1 to 2 limes
- 1 1/2 lbs chicken breasts
- 1 tbsp. olive oil
- 4 pieces naan bread
- 1/4 small red onion, thinly sliced
Directions
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Preheat the oven to 350. Combine the cucumber, 1/4 tsp garam masala, salt and pepper in a medium bowl; toss to coat. Stir in the yogurt and set aside. Combine the chutney, chopped jalapeno, cilantro and lime juice in a separate bowl; stir to combine.
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Season the chicken on both sides with the remaining 1 3/4 tsp garam masala and a generous pinch of salt and pepper. Heat a large skillet over medium-high heat, then add the olive oil. Add the chicken and cook until browned, 4-5 minutes. Flip and cook until browned on the other side, 2-3 more minutes. Reduce the heat to medium and add 1/4 cup water. Cover and cook until the chicken is cooked through, 10-12 minutes. Transfer the chicken to a cutting board and let rest 5 minutes.
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Meanwhile, warm the naan in the oven on a baking sheet. Slice the chicken and divide among the naan. Top with the chutney mixture, red onion, sliced jalapeno and more cilantro. Serve with the cucumber mixture.