Ingredients

The following ingredients have 4 Servings
  • 3/4 to 1 lb chicken tenderloins
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • Vegetable oil
  • 1/2 cup onion (chopped)
  • 3 cloves garlic (very finely chopped)
  • 4 ounces fresh spinach leaves (roughly chopped)
  • 4 naan flatbreads (flavored or plain)
  • 4 tablespoons plain yogurt
  • 2 plum tomatoes (thinly sliced)
  • 4 ounces fresh mozzarella (thinly sliced)
  • 2 tablespoons fresh cilantro (chopped)

Instruction

  • Preheat the oven to 450°F and line a baking sheet large enough to hold the naan in a single layer with parchment paper.
  • Combine the turmeric, cumin, salt and ground cinnamon in a small bowl. Arrange the chicken tenderloins on a plate and sprinkle the spice mixture evenly over both sides.
  • Film the bottom of a nonstick skillet with vegetable oil and heat over medium-high heat. Add the chicken and cook until lightly browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a cutting board and set aside.
  • Add 1-1/2 tablespoons of oil to the pan and add the onion. Sauté until softened, 2 minutes, then add the garlic and continue cooking for 2 minutes longer. Add the spinach and sauté until wilted, 1 to 2 minutes more. Remove from the heat and set aside.
  • Arrange the naan in a single layer on the prepared baking sheet and spread 1 tablespoon of the yogurt over each. Top with a portion of the spinach mixture and arrange tomato slices on top.
  • Cut the chicken into bite-sized pieces and distribute between the flatbreads. Finish with the mozzarella.
  • Bake for 12 to 15 minutes, or until the naan is crispy around the edges and the cheese has melted. Sprinkle each flatbread with a little cilantro and serve immediately.