Tandoori Naan Chicken Sandwiches

Ingredients

• 1/2 cup nonfat plain yogurt
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1/2 teaspoon cayenne
• 1/4 teaspoon turmeric
• 1 teaspoon kosher salt
• 3 tablespoons vegetable oil
• 1 pound chicken tenders, patted dry
• 4 medium plain or garlic-flavored naan breads, about 4 oz. each
• 2 tablespoons butter
• 2 medium tomatoes, sliced
• 1/2 cup thinly slivered red onion
• 4 ounces feta cheese, sliced
• 2 tablespoons finely chopped fresh mint leaves
• 2 tablespoons finely chopped fresh cilantro

Preparation

1. 1. Whisk together yogurt, seasonings, and oil in a medium bowl. Add chicken and stir to coat. Let marinate 20 minutes.
2. 2. Preheat broiler. Spread chicken on a rimmed baking sheet and broil until cooked through, 8 minutes. Meanwhile, continue with recipe.
3. 3. Dab naan with a little butter on each side, spread on a rimmed baking sheet, and place in oven on rack below chicken; cook until toasted and crisped, about 8 minutes.
4. 4. Cut naan in half crosswise and make sandwiches with naan, chicken, tomatoes, onion, feta, mint, and cilantro. Cut each in half if large.
5. Note: Nutritional analysis is per sandwich.