Grilled Butter Chicken Flatbread
Ingredients
- 1 large onion
- 1 tbsp butter
- 1 pkg Butter Chicken Seasoning
- 2 lbs (900 g) boneless, skinless chicken breasts
- 1 can (14 oz/398 ml) coconut milk
- 1⁄2 cup crushed tomatoes
- 2 cups 2% plain Greek yogurt
- 2 tbsp olive oil
- 2 tbsp Herb & Garlic Dip Mix or Lemon Dilly Dip Mix
- 8 naan breads
- 2 cups baby arugula or spinach
Preparation
- Preheat grill to medium-high.
- Dice onion. Place in Multipurpose Steamer with butter and seasoning. Cover; microwave on high 2 min.
- Meanwhile, dice chicken.
- Stir in coconut milk, tomatoes and chicken. Cover; microwave on high 8–10 min or until chicken is cooked through. Meanwhile, in a bowl, stir yogurt with dip mix. Set aside.
- Brush both sides of naan with oil.
- Grill naan until lightly charred on each side, about 1–2 min per side.
- Spread each naan with 1⁄4 cup seasoned yogurt. Divide half the chicken evenly among naan. Reserve remainder for later use (freeze up to 1 month). Top with arugula.
Epicure Products Used
Nutritional Information
Per serving(1 naan): Calories 370, Fat 12 g (Saturated 4.5 g, 0 0 g), Cholesterol 40 mg, Sodium 450 mg, Carbohydrate 41 g (Fiber 5 g, Sugars 5 g), Protein 24 g.
Tips
Prep ahead—make and refrigerate Butter Chicken up to 2 days before using.
Perfectly Balance Your Plate
Serve with 1 cup veggie sticks.