- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Card
Chicken
ingredients
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon garlic ginger paste
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Juice of 1 lemon
- 1 tablespoon vegetable oil
- 2 boneless skinless chicken breasts, cut into bite size pieces
- 1 (15 ounce) can Red Gold Tomato Sauce
- 1 green bell pepper, seeded and thinly sliced
- 1 medium red onion, thinly sliced
- 1 (15 ounce) can Red Gold Tomato Love Mild Diced Tomatoes + Green Chilies, drained
- 1/4 cup cilantro, chopped
- Store-bought flatbread
Yogurt Sauce
ingredients
- 1 cup plain yogurt
- 1/2 cup mint, chopped
- 1 jalapeño, seeded
- 1 garlic clove
- Kosher salt and freshly ground pepper, to taste
- 1 tablespoon lemon juice, plus more to taste
Method
Step 1
To make the marinade, in a large bowl combine salt, pepper, garlic ginger paste, chili powder, paprika, cumin, and lemon juice. Whisk together well.
Step 2
Add chicken breast to marinate, cover and refrigerate 30 minutes
Step 3
Meanwhile, make the yogurt sauce by blending together yogurt, mint, jalapeño, garlic, and lemon juice in a food processor or blender. Adjust seasoning with salt and pepper to taste. Set aside until ready to serve.
Step 4
Remove from chicken from marinade. Heat vegetable oil in a skillet on medium-high heat. Cook for 8-10 minutes, until the chicken is cooked through.
Step 5
Add the tomato sauce and stir well. Cover and cook for approx. 5-7 minutes.
Step 6
Remove from heat and allow the chicken to cool.
Step 7
Spread chicken mixture evenly over flatbreads. Top them off with sliced green peppers, red onions, and tomato love crushed tomatoes.
Step 8
Bake in the oven or in an air fryer at 375°F for 8 minutes until the flatbreads are crispy and golden.
Step 9
Drizzle with the yogurt mint sauce and garnish with chopped cilantro.