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Grilled Naan & Crispy Chicken Fattoush

Grilled, crisp naan, Mediterranean grilled chicken thighs and herbaceous fattoush salad with cucumber, mint, cherry tomatoes, romaine, parsley and a Mediterranean lemon dressing.

Difficulty: Easy
Time: 30-35 min
Calories: 650 Fat: 13g Carbs: 47g Protein: 17g

Crisp, grilled naan topped with grilled chicken thighs and herbaceous fattoush salad with cucumber, mint, cherry tomatoes, romaine, parsley and a Mediterranean lemon dressing.

Ingredients
Naan bread
Minnesota Nice Spice Mediterranean Mate spice blend
Lemon
Romaine lettuce
Parsley
Mint
Radishes
Cucumber
Cherry tomatoes
Chicken thighs

Cooking terms for this recipe

Chiffonade To finely slice vegetables or herbs. Best done by stacking the leaves and rolling, then slicing.
Zest The peel of, or grating of a citrus peel for flavor.
Char To cook over high heat until the natural sugars in food blackens.

What you need

Grill or medium sauté pan

Medium bowl

Small bowl

Cooking Instructions

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Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Preheat grill to 400ºF. Wash and dry all produce. Remove parsley leaves from stem and discard; then, mince. Cut cherry tomatoes in half. Zest lemon; cut in half then, juice. Stack romaine leaves, remove bottom end and discard; then, slice into 1" strips. Chiffonade mint leaves. Remove root end from radish and discard; then, thinly slice. Remove top and end from cucumber; then, cut in half and slice into half moons. Remove chicken thighs from package; rinse and pat dry.

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Step 2: SEASON CHICKEN THIGHS

Season chicken thighs with 1 tsp. oil, 2 tsp. Mediterranean Mate blend and a pinch of salt and pepper. Toss to incorporate and set aside.

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Step 3: MAKE VINAIGRETTE

Combine 2 Tbsp. lemon juice, 3 Tbsp. oil, 1 tsp. lemon zest, half parsley, mint and remaining Mediterranean Mate blend in a small bowl. Stir until incorporated.

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Step 4: GRILL CHICKEN & NAAN

Place chicken thighs on hot, lightly oiled grill or sauté pan over medium-high heat with 1 tsp. oil and cook 4-5 min per side until charred and fully cooked. When chicken has 3 min remaining, add naan to hot grill and cook 1-2 min per side until warmed and lightly toasted. Note: The USDA recommends cooking chicken to an internal temperature 165ºF.

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Step 5: TOSS SALAD

Place romaine, radishes, remaining parsley, cucumbers, cherry tomatoes and vinaigrette in medium salad bowl. Toss until combined.

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Step 6: PLATE YOUR DISH

Place a grilled naan on each plate, top with salad and chicken thighs. Enjoy!