NUTRITION

SERVINGS

INGREDIENTS

0.5 piece garlic naan

4.5 oz grilled chicken breast

0.25 cup plain Greek yogurt

1 tsp lemon juice

0.25 tsp garlic powder

0.25 tsp dried oregano

0.13 tsp sea salt

0.13 tsp black pepper

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat a dry skillet or toaster oven over medium heat and warm the garlic naan for 1-2 minutes per side until soft and fragrant.

• 2

  Slice the leftover grilled chicken into thin strips and add them to the skillet for 2-3 minutes until heated through.

• 3

  In a small mixing bowl, combine the Greek yogurt, lemon juice, garlic powder, dried oregano, sea salt, and black pepper, whisking until the sauce is creamy.

• 4

  Prepare the fresh produce by slicing the cucumber into thin rounds, halving the cherry tomatoes, and finely shaving the red onion.

• 5

  Lay the warm naan on a plate and spread the garlic yogurt sauce evenly across the surface.

• 6

  Arrange the warmed chicken strips over the sauce and top with the cucumber, tomatoes, and red onion.

• 7

  Garnish the dish with freshly chopped parsley and serve immediately while the naan is still warm.