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Categories:
skinless curry powder kosher salt freshly ground black pepper olive oil yogurt mango green onions white naan bread mixed spring greens
Viewed: 28 - Published at: a year agoIngredients
- 2 (6-ounce) skinless, boneless chicken breast halves
- 1 tablespoon curry powder
- 1/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper, divided
- 1 tablespoon olive oil
- 1/2 cup 2% reduced-fat Greek yogurt
- 1/4 cup mango chutney
- 3 tablespoons sliced green onions
- 1 (8.8-ounce) package white naan bread
- 2 cups mixed spring greens
Method
- Place chicken between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Cut each chicken breast half in half crosswise.
- Combine curry powder, salt, and 1/4 teaspoon pepper. Sprinkle curry mixture over both sides of chicken. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add chicken to pan. Cook 3 minutes on each side or until done. Remove from pan; let stand 5 minutes.
- While chicken stands, combine yogurt, chutney, green onions, and remaining 1/4 teaspoon pepper in a small bowl.
- Warm naan according to package directions; cut in half crosswise. Cut chicken into 1/2-inch-thick slices. Spread yogurt mixture evenly over naan halves. Top evenly with greens and chicken; roll up.
