The tandoori-style spices in this chicken give it a bold flavor that’s so hard to resist. It tastes incredible tucked between pieces of naan, then grilled for an Indian-inspired panini. Yasmin Arif, Manassas, Virginia.
Ingredients For Pressure-Cooker Tandoori Chicken Panini Recipe
1.5 pound Boneless Skinless Chicken Breasts
0.5 cup Reduced Sodium Chicken Broth
2 Garlic cloves, minced
2 teaspoon Minced fresh gingerroot
1 teaspoon Paprika
0.25 teaspoon Salt
0.25 teaspoon 1/2 cayenne pepper
0.25 teaspoon Ground turmeric
6 Green onions, chopped
6 tablespoon Chutney
6 Naan Flatbreads
Nutrition value
332
calories per serving
17 g Fat26 g Protein18 g Carbs2 g FiberOther
Current Totals
17 g Fat
26 g Protein
18 g Carbs
2 g Fiber
MacroNutrients
Carbs
18 g
Protein
26 g
Fiber
2 g
Fats
Fat
17 g
Vitamins & Minerals
Calcium
59 mg
Iron
2 mg
Vitamin A
22 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
7 mg
Vitamin B6
1 mg
Vitamin B9
56 mcg
Vitamin B12
0 mcg
Vitamin C
16 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
55 mg
Manganese
1 mg
Phosphorus
290 mg
Selenium
25 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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