Using prepared tandoori paste ensures authentic flavour, while saving valuable prep time.

Serves: 4
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

Ingredients:

4 Fancy Pokket Sandwich Naan
12 oz (350 g) boneless skinless chicken breasts, sliced
2 tbsp (30 mL) prepared tandoori paste
2 tsp (10 mL) vegetable oil
1/4 cup (60 mL) sour cream, divided
Juice of 1 lime
1/4 cup (60 mL) thinly sliced red onion
1/4 cup (60 mL) crumbled feta cheese
1/2 cup (125 mL) thinly sliced and halved cucumber

Directions:

1. In bowl, toss chicken with tandoori paste and refrigerate for 15 minutes.
2. Heat oil in skillet; sauté chicken over medium-high heat for about 5 minutes or until cooked through.
3. Preheat oven to 425°F (220°C). Line baking sheet with parchment paper or foil. Spread naan with 2 tbsp (30 mL) sour cream; place on baking sheet. Stir together remaining sour cream with lime juice; set aside.
4. Top naan with chicken and red onion; sprinkle feta over top. Bake for about 10 minutes or until golden brown. Garnish with cucumber and drizzle of sour cream mixture. Serve immediately.

Tip: For a vegetarian version, omit chicken and substitute 1 cup (250 mL) cooked chickpeas.