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
Equipment: large skillet
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.
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.
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.
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!