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 fresh mint 1 oz raisins ¼ cup rice vinegar 3 boneless skinless chicken breasts 3 tsp garam masala 2 limes 7 oz 2% Greek yogurt 2 pieces naan coarse salt freshly ground black pepper sugar olive oil
Equipment: large skillet zester
Recipe steps: 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.
Make relish Combine apples, ginger, vinegar, and 2 teaspoons sugar in a medium bowl. Season with salt and pepper; stir to combine.
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.
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.
Make yogurt sauce Whisk yogurt and 2 tablespoons water in a small bowl and season to taste with salt and pepper.
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!