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Preheat oven to broil. Place the rack in the second-highest position. Line a baking sheet with aluminum foil.
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Finely chop garlic and cut chicken into cubes. Place in a large bowl.
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Add mustard and oil. Mix well.
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Arrange chicken on the baking sheet (see Note). Broil for 7–8 minutes or until chicken is cooked through.
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Meanwhile, thinly slice radishes and cucumber.
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Spread yogurt on naan bread. Divide chicken between naan breads. Top with cucumber, radishes and arugula. Roll and serve.
Chef’s secret
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This dish is best assembled at the last minute, but the chicken can be stored for 2 days in the fridge or 6 months in the freezer.
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If you prefer, you can also thread the chicken onto skewers and serve with a side salad.
This recipe is courtesy of Geneviève O’Gleman, nutritionist and host of Savourer on ICI Radio-Canada Télé.
Photo Credit: Maude Chauvin