Name: Chicken and pepper naan flatbread
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, thinly sliced; 3/4 red bell pepper, sliced; 1 naan bread; 1 tsp extra virgin olive oil; 2 tbsp nonfat Greek yogurt; 3/4 tsp lemon juice; 1/4 tsp garlic powder; 1/2 tsp salt; 1/8 tsp black pepper; 1 tsp dried oregano; 1 1/2 tsp water

Nutrition

Per serving

505 calories

Protein: 45g; 35% of calories
Carbs: 54g; 43% of calories
Fat: 13g; 22% of calories

Instructions

Prep 15 min · Cook 10 min

Preheat the oven to 400°F. On a small baking sheet, toss the bell pepper with half the olive oil and a pinch of the salt. Roast for 18 to 20 minutes, stirring once halfway, until the edges are browned.
While the peppers roast, season the chicken with the garlic powder, oregano, pepper, and the rest of the salt. Heat the remaining oil in a skillet over medium-high heat. Add the chicken and cook for 3 minutes, flip, and cook for 3 minutes more until golden and opaque in the center. Done when opaque in the center, 165°F.
In a small bowl, whisk together the Greek yogurt, lemon juice, and water until the sauce is thin enough to run off a spoon.
When the peppers are done, place the naan directly on the oven rack for 2 minutes to warm. Place the naan on a plate and top with the chicken and roasted peppers. Drizzle the yogurt sauce over the top.

Nutrition

Ingredients

Instructions

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