Yogurt-marinated chicken with naan

Ingredients

• 1-1/2 cups plain yogurt
• 1/4 cup lime juice
• 2 tablespoons smoked paprika
• 1-1/2 teaspoons chili powder
• 4 boneless skinless chicken breast halves (about 2 pounds)
• Salt and pepper
• 4 mini naan breads or tortillas (about 5 to 6 inches), warmed
• 1 cup crumbled Feta cheese (6 ounces)
• Cubed avocado, fresh cilantro, sliced cherry tomatoes and red onion

1. Combine the yogurt, lime juice, paprika and chili powder in a large bowl. Cover and refrigerate 1/2 cup yogurt mixture for serving. Add chicken to remaining yogurt marinade; turn to coat. Cover and refrigerate for at least 4 hours or overnight, turning occasionally.

2. Grease grill grate. Heat grill to medium.

3. Remove chicken from marinade, scraping off any excess. Discard marinade. Season chicken with salt and pepper.

4. Grill chicken, covered, over medium heat for 6-8 minutes on each side or until a thermometer inserted into meat reads 165 degrees Fahrenheit. Transfer chicken to a cutting board; tent with aluminum foil. Let rest for 10 minutes. Thinly slice chicken.

5. Top naan with chicken, feta, avocado, cilantro, tomatoes and red onion. Serve with reserved yogurt mixture.