Grilled Butter Chicken Flatbread

Ingredients

• 1 large onion
• 1 tbsp butter
• 1 pkg Butter Chicken Seasoning
• 2 lbs (900 g) boneless, skinless chicken breasts
• 1 can (14 oz/398 ml) coconut milk
• ¹⁄₂ cup crushed tomatoes
• 2 cups 2% plain Greek yogurt
• 2 tbsp olive oil
• 2 tbsp Herb & Garlic Dip Mix or Lemon Dilly Dip Mix
• 8 naan breads
• 2 cups baby arugula or spinach

Preparation

1. Preheat grill to medium-high.
2. Dice onion. Place in Multipurpose Steamer with butter and seasoning. Cover; microwave on high 2 min.
3. Meanwhile, dice chicken.
4. Stir in coconut milk, tomatoes and chicken. Cover; microwave on high 8–10 min or until chicken is cooked through. Meanwhile, in a bowl, stir yogurt with dip mix. Set aside.
5. Brush both sides of naan with oil.
6. Grill naan until lightly charred on each side, about 1–2 min per side.
7. Spread each naan with 1⁄4 cup seasoned yogurt. Divide half the chicken evenly among naan. Reserve remainder for later use (freeze up to 1 month). Top with arugula.