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Pulled BBQ Chicken Naanizza

Pulled BBQ Chicken Naanizza

with Roasted Peppers & Onion
4.5(2.1k)Review Summary
Mimi Morley
Mimi MorleyUpdated on May 10, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
827 kcal
Protein
: 
44g protein
Total
: 
45 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Cereals containing gluten
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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

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
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Chopping Board
•Knife
•Baking Tray
•Large Bowl
•Grater
•Measuring Cups
•Spoon
•Plate

Instructions

PDF
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!

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: Many loved the BBQ chicken combination, finding it delicious and full of flavour; some felt the BBQ sauce was too sweet or overpowering.
  • Ease of prep: Customers praised how quick, easy, and straightforward this recipe was to make, with several mentioning it's great for busy days.
  • Suggestions: Consider adding a side salad or coleslaw to complete the meal; some suggested using chicken breast instead of thighs for leaner meat.
  • Portions: While many found it surprisingly filling, some felt it wasn't quite enough for a full dinner and suggested adding sides.
  • Base: The naan bread base was popular with most, though a few preferred traditional pizza bases or found the naans too thick.
AI-generated from customer reviews
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