Quick Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 4
- Difficulty: Intermediate
Ingredients
- 1 cup tandoori marinade
- 1 cup Greek yogurt, divided
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup store-bought or homemade hummus
- 1 can (15 oz) cannellini beans, rinsed and drained
- 4 large naan breads
- 1 small red onion, thinly sliced
- 2 cups baby spinach
- 1/2 cup fresh cilantro leaves
- 1 lemon, cut into wedges
Step-by-Step Instructions
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Marinate the chicken
In a large bowl, mix 1/2 cup of tandoori marinade with 1/2 cup of Greek yogurt. Add the chicken pieces and toss to coat evenly. Cover and refrigerate for at least 15 minutes, or up to 4 hours for deeper flavor.
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Prepare the hummus-bean spread
While the chicken marinates, blend the hummus and cannellini beans in a food processor until smooth. This creamy spread will serve as the base for your flatbreads.
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Cook the chicken
Preheat your broiler to high. Line a baking sheet with foil and arrange the marinated chicken pieces in a single layer. Broil for 10-12 minutes, turning once halfway through, until the chicken is cooked through and slightly charred at the edges.
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Warm the naan
While the chicken cooks, warm the naan breads according to package instructions or in a dry skillet over medium heat for about 1 minute per side.
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Assemble the flatbreads
Spread the hummus-bean mixture generously over each warm naan. Top with the cooked tandoori chicken, sliced red onion, baby spinach, and fresh cilantro leaves.
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Serve and enjoy
Serve the flatbreads immediately with lemon wedges on the side and the remaining Greek yogurt for drizzling. Enjoy your homemade Tandoori Chicken Flatbread!
Chef’s Tips and Tricks
- For a vegetarian version, substitute the chicken with firm tofu or roasted cauliflower florets.
- Enhance the flavor by adding a pinch of garam masala to the hummus-bean spread.
- For a crispier naan, brush it with a little olive oil before warming.
- Make it a wrap! Simply roll up the flatbread for an easy, on-the-go meal.
- Leftover tandoori chicken makes a great addition to salads or grain bowls.
Nutritional Information
Per serving (1 flatbread):
- Calories: 520
- Protein: 35g
- Carbohydrates: 55g
- Fat: 20g
- Fiber: 8g
- Sodium: 680mg
This Tandoori Chicken Flatbread is a well-balanced meal, providing a good mix of protein, complex carbohydrates, and healthy fats. The addition of spinach and cilantro boosts its vitamin and mineral content.
