Chicken strips with yoghurt dressing and naan bread
Mildly spicy chicken fillet with vegetables on naan bread.
Marinated chicken strips with a refreshing yogurt dressing and naan bread. Mildly spicy chicken strips with bell pepper and onion. Delicious with a refreshing yogurt dressing and naan bread.
Preparation
Heat the naan breads according to the package directions. Mix the Greek yogurt with the mint, lemon zest, and juice. Season with black pepper to taste.
Cut the chicken breasts into thin strips. Slice the red onions into rings and the cucumber into small, fine cubes. Cut the bell peppers into thin strips.
Toss the chicken strips with 2 tablespoons of olive oil and the World Spice Blend - Tandoori Masala. Heat 1 tablespoon of olive oil in a pan and brown the marinated chicken strips on all sides. After 2 minutes, add the red onion rings and bell pepper strips and cook until golden brown.
Spread the naans with two-thirds of the yogurt dressing. Divide the chicken and bell pepper mixture and the diced cucumber over the naans. Garnish with the yogurt dressing. Serve immediately.
Variatietip
Kies je voor minder zout eten? Maak dan je eigen naanbrood.
Ingredients
- 4 naanbroden (à 120 g per stuk)
- 600 g kipfilet
- ½ gele paprika
- ½ rode paprika
- ½ komkommer
- ½ citroen
- 150 g Griekse yoghurt (0% vet)
- 1 rode ui
- 1,5 à 2 el World Spice Blend - Tandoori Masala
- 2 tl Munt
- 3 el olijfolie
- Zwarte peper, naar smaak
