Using curry powder gives potential health benefits (when turmeric is combined with black pepper, it becomes an amazing anti-inflammatory agent). Mango chutney sweetens this deliciously spicy lunch option.
2 (6-ounce) skinless, boneless chicken breast halves
1 tablespoon curry powder
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon olive oil
1/2 cup 2% reduced-fat Greek yogurt
1/4 cup mango chutney
3 tablespoons sliced green onions
1 (8.8-ounce) package white naan bread
2 cups mixed spring greens
How to Make It
Place chicken between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Cut each chicken breast half in half crosswise.
Combine curry powder, salt, and 1/4 teaspoon pepper. Sprinkle curry mixture over both sides of chicken. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add chicken to pan. Cook 3 minutes on each side or until done. Remove from pan; let stand 5 minutes.
While chicken stands, combine yogurt, chutney, green onions, and remaining 1/4 teaspoon pepper in a small bowl.
Warm naan according to package directions; cut in half crosswise. Cut chicken into 1/2-inch-thick slices. Spread yogurt mixture evenly over naan halves. Top evenly with greens and chicken; roll up.