
Chicken and Veggie Naan
Serves 420 mins prep20 mins cook
A delicious chicken and vegetable topped naan featuring roasted bell peppers, cherry tomatoes, and feta cheese, drizzled with tzatziki sauce.
0 servings
What you need

red bell pepper

fl oz avocado oil

tsp black pepper

tsp garlic powder
clove garlic

chicken breast

tsp dijon mustard

tsp dried dill

red onion
tsp salt

calamata olives
tbsp dried oregano

tsp onion powder

cup cucumber
naan

tbsp lemon juice

tsp sugar
cup baby arugula

cup olive oil

yellow bell pepper
tbsp white wine vinegar

pepper

cup cherry tomato

oz feta

cup plain greek yogurt
Instructions
1: Prepare vegetables and add to a large bowl. 2: Coat chicken with avocado oil and season with salt, pepper, onion powder, garlic powder, and dried oregano on both sides. 3: Cook in a skillet until the internal temperature reaches 165°. 4: For the vinaigrette, add red wine vinegar, olive oil, garlic, salt, black pepper, Dijon mustard, and dried oregano to a jar and shake until fully combined. 5: For the tzatziki sauce, add white wine vinegar, sugar, olive oil, minced garlic, Greek yogurt, dried dill, oregano, black pepper, sea salt, and lemon juice to a jar and shake until fully combined. 6: Lightly toast the naan. 7: Mix the vegetables in the vinaigrette dressing and place scoops on top of the naan. 8: Add slices of chicken and more feta cheese. 9: Drizzle with tzatziki sauce and enjoy!View original recipe
