Ingredients for Chicken Marinade
1/4 cup olive oil
1 tablespoon soy sauce
1 tablespoon Dijon mustard
2 large cloves, minced
2 teaspoons dried thyme
2 teaspoons dried rosemary
1/2 teaspoon each Kosher salt & fresh ground pepper
Juice of 2 lemons
2 chicken breasts
Ingredients for Naan Bread
1/4 ounce packet regular yeast
1/2 cup warm water, about 110 degrees
1 teaspoon sugar
300g (2-1/4 cups) all purpose flour
1/2 cup non-fat Greek yogurt
1 tablespoon olive oil
1/2 teaspoon salt
Information
Makes 4 servings
Total Time: 2 hours
Instructions for Chicken
Measure all ingredients (except chicken) in a measuring cup, and stir until well mixed.
Pound chicken breasts to an even thickness, and place in a ziplock bag. Fill the bag with the marinade. Rest in the refrigerator for at least 2 hours.
30 minutes before ready to cook, remove the chicken from the fridge to lower the temperature.
Heat grill on high, and cook until chicken is done. Use the remaining marinade in the ziplock to brush on the chicken before removing from grill.
Let the chicken rest for 5 minutes before chopping into 1/2 inch cubes.
Instructions for Naan
Combine yeast, water and sugar and mix with a fork until fully integrated. Set aside for 10 minutes or until foamy.
In a stand mixer, add flour, yogurt, oil, salt, and yeast mixture. Mix with the dough hook for 10 minutes on the lowest setting. Remove the dough from the bowl and form a ball. Lightly oil a bowl and place the dough in the bowl with plastic wrap on top. Place in a warm place (Turn the oven on for 30 seconds and then turn it off) for 60 minutes, or until doubled in size.
Place on a floured surface and cut it into 8 pieces. Form balls with the small pieces of dough.
Form thin discs (about 6 inches in diameter) and cook on a medium hot, oiled pan until the dough becomes bubbly. Flip and cook the other side and serve.