Tandoori Spiced Chicken & Spinach Flatbread Sandwic

Name: Tandoori Spiced Chicken & Spinach Flatbread Sandwiches #A1
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fresh corn kernels; cooking spray; ⅛ teaspoon salt and pepper, blend; 5 boneless chicken thighs, visible fat removed; 2 ½ teaspoons tandoori masala; ½ cup mayonnaise; 2 tablespoons A.1. Original Sauce; 1 medium scallion, finely chopped, both white and green parts; 6 whole grain tandoori naan bread or 6 other flat bread; 5 ounces fresh baby spinach leaves

Servings: persons

1
Preheat oven to 350°F degrees.
2
Spray a 8 inch baking dish with non stick cooking spray; add the corn and spray the surface with non stick cooking spray.
3
Sprinkle the corn with the salt & pepper blend then put the pan into the oven to roast for 15-20 minutes then set aside to cool.
4
Meanwhile, heat a stove top grill pan or non stick skillet over medium temperature and lightly spray with non stick cooking spray.
5
Sprinkle the chicken thighs on both sides with Tandoori masala seasoning; place the chicken on the grill pan and cook each side for 5-6 minutes per side or until center internal temperature when pricked with a thermometer reads 165°F degrees.
6
While the chicken cooks, prepare the mayonnaise by adding it, along with the steak sauce and roasted corn to a food processor; pulse mixture until smooth, stir in the chopped scallions to blend and set aside.
7
Remove chicken from grill, set aside for five minutes and thinly slice.
8
Wipe the grill pan off with paper towels; place the naan on grill pan to heat for 20 seconds per side.
9
Assemble the sandwiches by spreading one side of the naan with the roasted corn mayonnaise; layer the spinach on the bread and top with sliced chicken.
10
Fold the bread over and secure with a pick; serve on individual plates with extra corn mayonnaise for dipping, if desired.

485

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup fresh corn kernels, cooking spray, ⅛ teaspoon salt and pepper, blend, 5 boneless chicken thighs, visible fat removed, and more.

Yes, Tandoori Spiced Chicken & Spinach Flatbread Sandwiches #A1 falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Tandoori Spiced Chicken & Spinach Flatbread Sandwiches #A1

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions