Ingredients

1/4 cup extra virgin olive oil

1 1/2 pounds chicken breasts or thighs, sliced

2 tablespoons yellow curry powder

2 teaspoons smoked paprika

2 teaspoons chipotle chile powder

2 teaspoons garlic powder

Salt and black pepper

3 small sweet potatoes, sliced

4 pieces naan, warm

1-2 cups Tzatziki sauce

2 cups shredded lettuce

1 cup mixed herbs (dill, basil, parsley, cilantro, etc.)

1/2 cup sliced pepperoncini (or any pickled vegetable)

1 shallot, thinly sliced

1/2 cup oil packed sun-dried tomatoes, plus 1/4 cup oil from jar

1/2 cup tahini

1 clove garlic, grated

1/4 cup lemon juice

1 tablespoon toasted sesame oil

2 tablespoons toasted sesame seeds

Instructions

Step 1: Preheat your oven to 450°F. Lightly oil a sheet pan to prevent sticking.

Step 2: In a bowl, mix the sliced chicken with curry powder, smoked paprika, chipotle chile powder, garlic powder, salt, and pepper. Add 2 tablespoons of olive oil and toss well to coat. Arrange the chicken on one side of the sheet pan.

Step 3: Place the sliced sweet potatoes on the other side of the sheet pan. Toss them with olive oil, salt, and pepper for seasoning.

Step 4: Bake for 15-20 minutes until the chicken is cooked through. Then toss everything and continue baking for another 5 minutes to crisp both chicken and sweet potatoes.

Step 5: While the chicken and potatoes bake, prepare the tahini sauce. Combine tahini, grated garlic, lemon juice, toasted sesame oil, sliced sun-dried tomatoes with 1/4 cup oil from the jar, toasted sesame seeds, and 1/4 cup water in a jar. Whisk until smooth, adding more water if needed to reach your desired consistency. Season with salt to taste.

Step 6: For the salad, toss shredded lettuce, mixed herbs, sliced pepperoncini, and thinly sliced shallot in a bowl.

Step 7: To serve, layer the salad, Tzatziki sauce, and chicken inside warm naan bread. Drizzle generously with the tahini sauce. Serve the sweet potatoes either in the naan or on the side with extra tahini.

Tips & Variations

Use chicken thighs for juicier meat or breasts for a leaner option.

Feel free to swap sweet potatoes for regular potatoes or carrots if preferred.

Add a squeeze of fresh lemon over the finished dish for extra brightness.

For a vegan version, replace chicken with seasoned chickpeas or tofu and use dairy-free tzatziki.

FAQs

Can I prepare this dish ahead of time?

Yes, you can marinate the chicken and prepare the tahini sauce a day ahead. Cook the chicken and sweet potatoes fresh to maintain their texture, or reheat leftovers carefully to avoid drying out.

What can I use if I don’t have naan bread?

Flatbreads, pita, or even tortillas work well as a substitute if naan is not available. They all provide a great base for layering the salad, chicken, and sauces.