Skip to main content
Pulled BBQ Chicken Naanizza
Pulled BBQ Chicken Naanizza

Pulled BBQ Chicken Naanizza

with Roasted Peppers & Onion

.

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!

This week's must-try HelloFresh recipes

Sausages and Smoky Bean Casserole

Sausages and Smoky Bean Casserole

with Bell Pepper and Garlic Ciabatta
Handmade Cheesy Curried Aloo Matar Filo Parcels

Handmade Cheesy Curried Aloo Matar Filo Parcels

with Mango Chutney, Cucumber and Baby Leaf Salad
Creamy Butter Bean and Pepper Rice Bowl

Creamy Butter Bean and Pepper Rice Bowl

with Cheese and Pesto Drizzle
Pesto Crusted Cod and Garlic Butter Sauce

Pesto Crusted Cod and Garlic Butter Sauce

with Spinach Mash and Roasted Carrots
Speedy Cajun Prawn Rigatoni

Speedy Cajun Prawn Rigatoni

with Pepper and Peas
Indonesian Style Chicken Satay Traybake

Indonesian Style Chicken Satay Traybake

with Sweet Potato Fries and Baby Leaf Salad
Lemongrass Chicken Bánh Mì Inspired Salad

Lemongrass Chicken Bánh Mì Inspired Salad

with Garlic Croutons, Peanuts and Sambal Mayo Drizzle
Tex-Mex Style Pork Mince Tacos

Tex-Mex Style Pork Mince Tacos

with Tomato Salsa, Baby Gem and Grated Cheese
Quick Chicken and Pesto Cream Sauce

Quick Chicken and Pesto Cream Sauce

with Leek, Mashed Potatoes and Roasted Green Beans
Mediterranean Style Avocado & Pepper Salad

Mediterranean Style Avocado & Pepper Salad

with Greek Style Cheese, Herby Potatoes and Pesto Drizzle
Char Siu Glazed Pork Steaks and Crispy Seaweed Style Kale

Char Siu Glazed Pork Steaks and Crispy Seaweed Style Kale

and Salt and Pepper Chips
Sirloin Steak in Caribbean Style Sauce and Spiced Mac & Cheese

Sirloin Steak in Caribbean Style Sauce and Spiced Mac & Cheese

with Corn on the Cob, Bacon Roasted Tenderstem® and Green Beans
Summer Sun-Dried Tomato Salmon en Croute and Pesto Potatoes

Summer Sun-Dried Tomato Salmon en Croute and Pesto Potatoes

with Lemon Pickled Shallot, Asparagus and Green Beans
Indonesian Style Spiced Sticky Chicken and King Prawn Fried Rice

Indonesian Style Spiced Sticky Chicken and King Prawn Fried Rice

with Young Pea Pods, Lime and Tenderstem® Broccoli
Saag Chana Masala

Saag Chana Masala

with Gunpowder Potatoes, Bell Pepper and Naan
Hot Honey Spiced Chicken Thighs

Hot Honey Spiced Chicken Thighs

with Rosemary Chips and Baby Gem Salad
Oven-Baked Bacon & Mushroom Risotto

Oven-Baked Bacon & Mushroom Risotto

with Rocket Salad
Beef and Beany Quesadillas

Beef and Beany Quesadillas

with Pepper and Baby Leaf Salad
Chermoula Chicken and Warm Panzanella Pasta Salad

Chermoula Chicken and Warm Panzanella Pasta Salad

with Harissa, Baby Plum Tomatoes and Ciabatta Croutons
Crispy Cajun Fried Chicken

Crispy Cajun Fried Chicken

with Wedges and Spring Onion & Avocado Slaw