Grilled Chicken witRoasted Chickpeas and Cauliflower on Toasted Naan with Guacamole

Chicken:

Ingredients:

2 chicken breasts cut into tenders

Prepared Guacamole or Hummus

naan bread

Marinade Ingredients:

1 tbsp minced onion

3 tbsp. Brown sugar

1 cup water

1/2 cup soy sauce

1/2 tsp. Red pepper flakes

2 tbsp. Seasame oil (olive oil will work)

1 tbsp. Seasame seeds (optional)

Place all marinade ingredients into medium sealable bowl or smaller sealable cassserole dish and mix until incorporated.  Add chicken (chicken should be mostly covered by marinade.  Marinate 6-24 hours.

Toasted Cauliflower and Chickpeas:

Ingredients:

1 cauliflower chopped

1 can chickpeas drained and dried

1 sweet onion diced

1/2 cup olive oil

1 tsp. Tumeric

1 tap. Curry

1 tbsp. Minced garlic

2 tsp. Salt, plus more to taste

Preheat oven to 450.  Mix all ingredients in bowl until coated.  Cover a baking sheet (jelly roll pan with sides) with parchment.  Pour chickpea and cauliflower mix into baking sheet.  Bake at 450 for 30 minutes until lightly toasted.

When there is about 10 minutes remaining, its time to saute or grill the chicken.  Either grill your chicken on your grill until done, or saute in 2 tbsp. Butter in large skillet (even layer) until done.

With about 5 minutes left, heat your naan until warm and plate, for each serving cover one piece of naan  with a generous layer of prepared Guacamole (or hummus works).  Place some grilled or sauteed chicken slices on top, then top with a generous helping of cauliflower.  Serve hot.

Also see my recipes for Guacamole and Hummus.

Serve hot.