Ingredients:
1 cup packed cubed or shredded pre-roasted chicken breast (5 ounces)
1/2 cup bottled Asian-style peanut sauce
2 (3-ounce) naan (Indian-style flatbread) or 2 pocketless whole grain pitas
1 tablespoon extra-virgin olive oil
1/4 cup shredded carrots
1/2 cup shredded part-skim mozzarella cheese (2 ounces)
1/4 cup fresh bean sprouts (optional)
1 scallion, green and white parts, thinly sliced
1 tablespoon chopped roasted peanuts
2 tablespoons fresh cilantro leaves
2 lime wedges
Instructions:
1. Preheat the oven to 450°F.
2. In a small bowl, stir together the chicken and peanut sauce.
3. On a baking sheet, brush naan with the olive oil. Evenly top with the peanut-dressed
chicken, carrots, and mozzarella. Roast until the naan crust is crisp, cheese is melted,
and chicken is steamy, about 10 minutes. Cut into 3 slices each.
4. Top with the sprouts (if using). Sprinkle with the scallion, peanuts, and cilantro.
Squirt with lime wedges to serve.
Serves: 2
Protein: 41g
Calories: 709