Naan Chicken Sandwich
Elevate your sandwich game with this irresistible Naan Chicken Sandwich, a perfect fusion of bold spices and fresh ingredients. Tender, marinated chicken breasts are grilled to perfection with a fragrant blend of paprika, cumin, and coriander, then nestled into warm, pillowy naan bread. A creamy yogurt and cucumber sauce adds a refreshing tang, perfectly complementing layers of crisp lettuce, juicy tomatoes, and zesty red onions. Easy to prepare in just 35 minutes, this recipe is an ideal choice for a quick, flavorful lunch or dinner. Whether you're looking for a unique chicken recipe or craving Mediterranean-inspired flavors, this satisfying naan sandwich is sure to impress!
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Recipe Information
Ingredients
- 2 pieces Chicken breast (boneless, skinless)
- 4 pieces Naan bread
- 0.5 cup Plain Greek yogurt
- 0.5 cup Cucumber (grated)
- 2 cloves Garlic (minced)
- 1 tablespoon Lemon juice
- 2 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 4 pieces Lettuce leaves
- 1 large Tomato (sliced)
- 0.5 medium Red onion (sliced)
Instructions
Start by marinating the chicken. In a bowl, mix 1 tablespoon olive oil, paprika, ground cumin, ground coriander, 1 teaspoon salt, 0.5 teaspoon black pepper, and 1 minced clove of garlic.
Coat the chicken breasts in the marinade, ensuring they are evenly covered. Let them marinate for at least 15 minutes or up to 2 hours in the refrigerator.
While the chicken is marinating, prepare the yogurt cucumber sauce. In a small bowl, combine Greek yogurt, grated cucumber (excess water squeezed out), 1 minced clove of garlic, lemon juice, and 0.5 teaspoon salt. Mix well and set aside in the refrigerator.
Heat a grill pan or skillet over medium-high heat. Add the remaining 1 tablespoon olive oil to the pan. Cook the chicken breasts for approximately 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing into thin strips.
Warm the naan bread on a skillet or in the oven for a few minutes until soft and pliable.
Assemble the sandwiches. Lay a piece of naan flat, spread a generous layer of the yogurt cucumber sauce, and layer on lettuce leaves, tomato slices, red onion slices, and the sliced chicken. Fold the naan over to create a sandwich.
Repeat the process with the remaining naan and ingredients. Serve immediately and enjoy your flavorful Naan Chicken Sandwich!
Nutrition Facts
Calories |
803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 1708 mg | 74% | |
| Total Carbohydrate | 96.6 g | 35% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 10.2 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 188 mg | 14% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 858 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
