• Katherine Arthurs

Garlic + Herb Grilled Chicken with Saffron Rice + Cucumber Salad Naan Wrap

Simply marinated + grilled chicken with dried oregano + garlic, paired with crunchy cucumber salad + creamy lemon hummus. The cool + herby cream with the charred naan bread + saffron rice pull it all together - don't forget some hot sauce.

It's a mouth full BUT I'm ALL about piling on more ingredients onto sandwich, wrap or salads. The more the merrier in my opinion. I love the combination of all the textures, colors + hot + cold items together.

Such a simple + delicious weeknight meal that everyone at your table will enjoy. Make it how you like it - that way we are all happy!

Garlic + Herb Grilled Chicken with Saffron Rice + Cucumber Salad Naan Wrap

Makes enough for 4-6 wraps

8- 10 boneless + skinless chicken thighs

1 teaspoons salt + pepper, each + more for seasoning

2 tablespoons dried oregano

2 tablespoons olive oil

2 tablespoons garlic, minced

Hummus, store bought or homemade

zest from 1 lemon

1 cup sour cream

1/4 cup chopped fresh herbs, cilantro, scallions, chives + parsley

4-6 naan wraps

hot sauce

1 scallion, chopped

In a shallow bowl or baking tray, marinade the chicken thighs in the salt, pepper, oregano, olive oil + garlic. Let sit for at least 30 minutes.

Preheat your grill to high heat. When it is hot, grill the chicken thighs for about 4 minutes on each side. Remove from the grill + let rest on a cutting board. Slice up before serving.

To made the herbed sour cream - mix together the sour cream, 1/2 lemon zest + fresh herbs in a small bowl. Set aside until needed.

To make the store bought hummus your own - add in 1/2 the lemon zest + black pepper. Mix to combine fully.

Heat the naan wraps up in the oven or in a hot dry pan for 30 seconds each side or until toasted slightly brown.

To assemble the wraps, place the heated naan wrap on a serving plate. Layer in some lemon hummus + saffron rice. Place 4-6 pieces of grill chicken on top, followed by a spoonful of the cucumber salad. Dot some of the herby sour cream followed by hot sauce + scallions.


Cucumber Salad

2 cups cucumber, sliced thin

1 carrot, sliced thin

2 tablespoons olive oil

1 tablespoon apple cider vinegar

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes

1 pinch of salt + pepper

Combine all the ingredients in a small bowl + let

Saffron + Tumeric Rice Pilaf

1 tablespoon butter

1/2 cup onion, chopped fine

1/2 teaspoon salt + pepper

1 heaping cup jasmine rice

1/2 teaspoon saffron

1/2 teaspoon tumeric

1 1/2 cups chicken bone broth

1/2 cup water

In a small sauce pot, heat + melt the butter over medium heat. Add in the onion, salt + pepper. Saute until the onion is tender.

Add in the rice, saffron + tumeric. Stir to combine everything + cook for 1 minute.

Add in the broth + water. Cover with a lid + bring it to a simmer. Turn the heat to low + let cook for 12 minutes. Turn the heat off + let sit with the lid on until ready to serve.