NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

0.5 cup Greek yogurt

1 tbsp Lemon juice

1 tsp Ginger paste

1 tsp Garlic paste

1 tsp Garam masala

0.5 tsp Turmeric

0.5 tsp Cumin

1 tsp Honey

1 tbsp Avocado oil

0.75 cup Cooked red lentils

1 small Whole wheat naan

0.25 cup Diced cucumber

0.25 cup Diced tomato

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Chili powder

PREPARATION

• 1

  In a medium bowl, whisk together the Greek yogurt, lemon juice, ginger paste, garlic paste, garam masala, turmeric, cumin, honey, sea salt, black pepper, and chili powder.

• 2

  Coat the chicken breast thoroughly in the yogurt marinade and let it marinate for at least 20 minutes to develop flavor.

• 3

  Preheat your grill or grill pan over medium-high heat and lightly brush the surface with avocado oil.

• 4

  Grill the chicken for 6-7 minutes per side until charred and cooked through to an internal temperature of 165°F.

• 5

  While the chicken rests, warm the cooked red lentils in a small saucepan and lightly toast the naan on the grill until soft.

• 6

  Slice the chicken into strips and arrange it in a bowl over the lentils, topped with diced cucumber and tomato, and served with the warm naan.