THUNDER BAY – FOOD – Packed with savoury flavor, this Tandoori flatbread is sure to impress. Foodland Ontario shares this perky chicken and sweet potatoes atop a naan bread pair perfectly with red onion and a quick and simple cilantro yogurt sauce recipe.
Toss together a crisp green salad and dinner is served!
Microwave Time: 4 minutes
Preparation Time: 10 minutes
Baking Time: 10 minutes
1 Ontario Sweet Potato, peeled, cut into 1/8” slices
2 Naan breads (250 g)
1/3 cup (75 mL) Tandoori cooking sauce
1 cup (250 mL) Ontario Chicken (shredded rotisserie chicken or leftover cooked chicken)
1/2 cup (125 mL) Ontario Red Onion, thinly sliced
1/2 cup (125 mL) Greek yogurt
1/2 cup (125 mL) fresh Ontario Coriander Leaves, tightly packed
1/4 tsp. (1 mL) salt
1 tbsp (15 mL) water
Place sweet potatoes in microwave safe bowl with 1-inch (2.5 cm) water; loosely cover bowl and microwave on High for 4 minutes or until tender. Drain; set aside.
Spread each flatbread with tandoori sauce to 1/2-inch (1.25 cm) from edge. Top evenly with sweet potatoes, chicken and onions. Bake in 425°F (220°C) oven for 10 minutes or until naan is crisp and lightly browned.
Meanwhile, combine yogurt, cilantro, salt and water in food processor. Process until blended.
Drizzle flatbreads with yogurt sauce. Cut each flatbread in half to serve.
PROTEIN: 19 grams
FAT: 7 grams
CARBOHYDRATE: 45 grams
FIBRE: 3 grams
SODIUM: 690 mg