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Pulled BBQ Chicken Naanizza

Pulled BBQ Chicken Naanizza

Pulled BBQ Chicken Naanizza

with Roasted Peppers & Onion

Mimi MorleyPublished on June 02, 2021

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.

Tags:

Family Friendly

Allergens:

Milk

•Cereals containing gluten

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

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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