Cucumber Tandoori Garlic Naan

Chef's Pick

Cucumber Tandoori Garlic Naan

  • 7 min.

  • 850 cal.

  • 2 serv.

  • Mild

Ingredients
Instructions

Cook time: 7 minutes

Preheat oven to 425° + place 2 naan on a sheet pan; bake 5-7 min

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Meanwhile, heat a skillet over med-high, pour chicken + juice into pan, break up chicken, heat 2 min, flip + cook 2-3 more until warmed + browned

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Wash + roughly chop ½ cucumber

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Spread garlic sauce on naan; top with tandoori + cucumbers—delish!

Nutrition

Servings: 2

Amount per serving

850

Calories

46g

Fat

83g

Carbs

1g

Fiber

31g

Protein

10g

Sugars

Calories per serving

850

Total Fat

46g

59

Saturated Fat

7g

35%

Trans Fat

0g

Cholesterol

60mg

20%

Sodium

1080mg

47%

Total Carbohydrates

83g

31%

Dietary Fiber

1g

4%

Total Sugars

10g

Included 6g added sugars

12%

Protein

31g

Vitamin D

0%

Calcium

3%

Iron

27%

Potassium

5%

The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.

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