This dish brings together a medley of great flavors and textures.
Tossing the chicken in a lime dressing once it’s cooked ensures that none of the bright citrus flavors get lost in the skillet. A little salt and pepper goes a long way and transforms yogurt into a delicious savory dip for warm naan. The final touch? A crunchy and refreshing sweet-tart apple relish. Cook, relax, and enjoy!
What you’ll need:
2 small granny smith apples
½ oz ginger
1 oz raisins
¼ cup rice vinegar
3 boneless skinless chicken breasts
3 tsp garam masala
7 oz 2% Greek yogurt
2 pieces naan
freshly ground black pepper
1. Prep ingredients
Cut sides from apples and discard core. Thinly slice apple, stack slices, and cut into matchsticks. Peel and grate ginger. Pick mint leaves from stems, reserve a few leaves for garnish and roughly chop the rest.
2. Make relish
Combine apples, ginger, vinegar, and 2 teaspoons sugar in a medium bowl. Season with salt and pepper; stir to combine.
3. Prep chicken and make dressing
Using a sharp knife and cutting parallel to the cutting board, split each chicken breast in half horizontally and season with garam masala and 1 teaspoon salt. Zest and juice the limes into a small bowl. Add 2 tablespoons oil and whisk to combine; season to taste with salt and pepper.
4. Cook chicken
Heat 1 tablespoon oil in a large skillet over medium-high. Working in 2 batches, cook chicken until golden brown and cooked through, about 4 minutes per side. Return first batch of chicken to the skillet and remove from heat; add lime dressing and turn chicken to coat.
5. Make yogurt sauce
Whisk yogurt and 2 tablespoons water in a small bowl and season to taste with salt and pepper.
6. Broil naan
Preheat broiler to high. Place naan directly on oven rack and broil until warmed through, about 1 minute. Brush naan with oil, season with salt and pepper, and tear or cut in half. Add mint to relish. Serve chicken with relish, yogurt sauce and naan. Enjoy!