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Pulled BBQ Chicken Naanizza
Pulled BBQ Chicken Naanizza

Pulled BBQ Chicken Naanizza

with Roasted Peppers & Onion

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Tags:
Family Friendly
Allergens:
Milk
•Cereals containing gluten

The quantities provided above are averages only.

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 war 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.

Total45 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

1

Bell Pepper

(May contain traces of: Celery)

1

Red Onion

3

British Chicken Thighs

25

Sun-Dried Tomato Paste

30

Tomato Puree

64

BBQ Sauce

30

Mature Cheddar Cheese

(Contains: Milk)

30

Monterey Jack Cheese

(Contains: Milk)

2

Plain Naans

(Contains: Milk, Cereals containing gluten)

Not included in your delivery

1

Water

Nutritional information

Energy (kcal)827 kcal
Energy (kJ)3462 kJ
Fat34 g
of which saturates12 g
Carbohydrate87 g
of which sugars17 g
Protein44 g
Salt2.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Knife
•Baking Tray
•Large Bowl
•Grater
•Measuring Cups
•Spoon
•Plate

Instructions

Get Prepped
1

Preheat your oven to 200°C. Halve the pepper and discard the core and seeds. Slice into thin strips. Halve and peel the onion. Chop each half into 4-5 wedges.

Roast
2

Pop the pepper, onion and chicken thighs on a large baking tray. Drizzle with oil and season with salt and pepper. Toss to coat and make sure the chicken thighs are flat. TIP: Use 2 baking trays if cooking for 3 or 4 people. Roast on the middle shelf of your oven until the chicken is cooked through and the veg is soft, 16-18 mins. IMPORTANT: Wash your hands after handling chicken and its packaging. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

Finish the Prep
3

Pop the sun-dried tomato paste, tomato puree and half the BBQ sauce in a large bowl. Add the water (see ingredients for amount) and mix together. Set aside. Grate the Cheddar and Monterey Jack cheese.

Shred the Chicken
4

Once the chicken and veg are cooked, remove from the oven. Pop the veg into the bowl with the sauce. Pull the chicken apart into strips using 2 forks. Add the chicken to the sauce and mix together to combine.

Assemble and Bake
5

Turn your oven up to 220°C. Pop your naans on your baking tray (no need to wash). Divide your remaining BBQ sauce between the naans and use a spoon to spread it out until you have approximately a 1cm border. Divide the BBQ chicken mixture between the naans and sprinkle over the cheese. Bake in your oven until the cheese has melted, 5-7 mins.

Finish and Serve
6

Serve the BBQ chicken naanizzas on plates. Enjoy!

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