This recipe was inspired by an organic Mexican fusion restaurant in Charlottesville called FARMacy. They had a food truck outside of Whole Foods one day several years ago, and I was intrigued that they were using organic ingredients and were mixing Indian and Mexican tastes.
When I went to recreate it, I used tzatziki sauce, which is Middle Eastern, as the base instead of guacamole. I use shallots whenever I can, as well as microgreens which my boys grow as a business, which are a superfood due to their nutrient density. If you're local to Charlottesville and looking for good lettuce, I get greens from the Joyous Gardens.
This recipe definitely fits the “tasty, easy, and healthy” criteria especially if I don’t make the naan or tzatziki. Neither are terribly hard to make. I’ll make the tzatziki sauce about 50% of the time, however, I’ll grab a bag of naan from Whole Foods most of the time.
If you're gluten-free, substitute a bed of green for the naan. When I made it last night for this posting, I put it on a bed of broccoli microgreens, and it was fantastic! As always, play around with it and make it your own! Bon appétit!
Garlic Naan bread
1 lb Organic chicken (cubed)
Organic romaine lettuce (chopped)
Microgreens (kale, sunflower, radish, broccoli)
Organic cilantro (chopped)
Organic shallot (diced)
1 cup plain organic whole milk yogurt
1/2 organic cucumber (peeled, seeded, diced)
1/2 tsp. salt
1 Tbsp. organic lemon juice
1 garlic clove (minced or pressed)
1 Tbsp. chopped fresh dill
Spread the tzatziki sauce onto the naan. Place a generous amount of chopped romaine and cilantro along with microgreens and diced shallots on top of the naan and tzatziki. If you don’t have access to shallots, onions can be used too. On top of the bed of greens, place the chicken and the feta. Finally, I drizzle salsa over everything!