HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPulled BBQ Chicken Fillet Naanizza
Pulled BBQ Chicken Fillet Naanizza

Pulled BBQ Chicken Fillet Naanizza

with Cheddar Cheese, Roasted Peppers and Onion

Custom recipe
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This Pulled BBQ Chicken Fillet Naanizza is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:Family Friendly
Allergens:MilkCereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Bell Pepper

1 unit(s)

Red Onion

2 unit(s)

Chicken Fillet

1 sachet

Sun-Dried Tomato Paste

1 sachet

Tomato Puree

64 grams

BBQ Sauce

60 grams

Mature Cheddar Cheese


2 unit(s)

Plain Naan

(ContainsMilk, Cereals containing gluten)

Not included in your delivery

1 tbsp

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3049 kJ
Energy (kcal)729 kcal
Fat18.5 g
of which saturates7.8 g
Carbohydrate81.2 g
of which sugars19.0 g
Protein56.8 g
Salt2.31 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the pepper and discard the core and seeds. Slice into thin strips.
Halve and peel the onion. Cut each half into 4-5 wedges.


Pop the pepper, onion and chicken breasts onto a large baking tray. Drizzle with oil and season with salt and pepper. Toss to coat and make sure the chicken thighs lay flat. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until the chicken is cooked through and the veg is soft, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.


Meanwhile, pop the sun-dried tomato paste, tomato puree and half the BBQ sauce into a large bowl. Mix in the water for the sauce (see ingredients for amount) and set aside.
Grate the Cheddar.


Once the chicken and veg are cooked, remove from the oven. Add the roasted veg to the BBQ mixture.
Use two forks to shred the chicken as finely as you can, then add to your BBQ mixture and combine well.


Turn your oven up to 240°C/220°C fan/gas mark 9.
Pop the naans onto your baking tray (no need to wash). Share the remaining BBQ sauce between them and spread out with the back of a spoon, leaving a 1cm border.
Top with the BBQ chicken and veg mixture , then sprinkle over the cheese. Bake on the top shelf of your oven until the cheese is golden and bubbling, 6-7 mins.


When ready, serve your BBQ chicken naanizzas on plates. Enjoy!