Lunch — 650 Kcal Indian Tandoori Chicken Naan Pizza

Let's Cook

1. Step 1.

   In a bowl, combine the chicken breast with half of the Greek yogurt (40 g), all the tandoori seasoning, minced garlic, and lemon juice. Mix well to coat the chicken evenly, then cover and let marinate for at least 10 minutes (or up to 30 minutes for deeper flavor).

2. Step 2.

   While the chicken marinates, preheat your grill or grill pan to medium-high heat and prepare the naan pizza base: place the wholemeal naan on a baking sheet and spread the tomato passata evenly over it, leaving a small border. Set aside.

3. Step 3.

   Grill the marinated chicken for about 4–5 minutes per side, or until cooked through and lightly charred, with an internal temperature of 74°C (165°F). Remove from heat and let rest for a few minutes, then slice into strips.

4. Step 4.

   While the chicken rests, preheat the oven to 220°C (425°F). Top the passata-covered naan with the sliced chicken, sliced red onion, sliced red pepper, and shredded reduced-fat mozzarella.

5. Step 5.

   Bake the assembled pizza on the middle rack for 8–10 minutes, until the cheese is melted and bubbly and the edges of the naan are crisp. Rotate the pan halfway through if needed for even baking.

6. Step 6.

   Meanwhile, in a small bowl, mix the remaining Greek yogurt (40 g) with finely chopped fresh mint to make a mint yogurt sauce.

7. Step 7.

   Once the pizza is out of the oven, drizzle the mint yogurt sauce over the top and sprinkle with chopped fresh coriander. Slice and serve immediately.