Sweet Potato Naan Panini with Garlic Yogurt Sauce

For the Chicken

• 1 lb skinless chicken thighs
• 1 tsp olive oil
• Pinch of salt and pepper
• For the sweet potato filling
• 3 small sweet potatoes
• 2 whole scallions
• ½ tsp salt
• 1 Tbs olive oil

For the Yogurt Sauce

• ½ cup whole fat Greek yogurt
• ½ tsp garlic powder
• Pinch of salt

For the Panini

• Sweet potato filling
• Yogurt Sauce
• Cooked chicken thighs
• 5 pieces of naan

Instructions

1. Pre-heat oven to 425°F. Place chicken thighs in roasting pan. Drizzle thighs with 1 tsp olive oil and sprinkle with salt and pepper. Place chicken in oven and cook 20-30 minutes, or until cooked through.
2. While chicken cooks, make the sweet potato filling. Wash sweet potatoes then prick with fork. Place potatoes in microwave and cook 5-7 minutes, or until soft. Remove from microwave and allow to cool. While potatoes are cooling, slice scallions and place in a bowl along with 1 tablespoon of olive oil and ½ tsp of salt. Add flesh of sweet potatoes to bowl and mash ingredients together. Set aside.
3. Next, prepare your yogurt sauce by stirring ingredients together in a small bowl. Set aside. Once chicken is cooked, remove from oven and place thighs on cutting board. Cut chicken into small pieces and place in a bowl.
4. Now time to make your panini. Heat large skillet over medium heat. While skillet warms up, cut each piece of naan in half. On one half of naan spread thick layer of the sweet potato filling. On the other half, spread a dollop or two of yogurt sauce. Place both halves in the skillet. Place chicken on top of the sweet potato half. Continue to cook until the bottoms of the naan start to brown. Place naan half with the yogurt on top of the other half of your naan and press down with a spatula. Allow to cook a few seconds more then remove panini from skillet. Repeat with remaining panini.
5. Enjoy!

Notes

Nutrition for 1/5 of recipe: 515 calories, 20 g fat, 52 g carbohydrate, 4 g fiber, 5 g sugar, 29 g protein

bon appetit