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Pulled BBQ Chicken Naanizza

Pulled BBQ Chicken Naanizza

with Cheddar Cheese, Roasted Peppers and Onion

Customer Favourites
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A customer favourite, this Pulled BBQ Chicken Naanizza is a tried-and-tested recipe that always wins with a crowd.

Tags:Family Friendly
Allergens:Cereals containing glutenMilk

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
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

3 unit(s)

Chicken Thigh

1 sachet

Sun-Dried Tomato Paste

64 grams

BBQ Sauce

1 sachet

Tomato Puree

2 unit(s)

Plain Naan

(ContainsCereals containing gluten, Milk)

60 grams

Mature Cheddar Cheese

(ContainsMilk)

1 unit(s)

Bell Pepper

1 unit(s)

Red Onion

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)3394 kJ
Energy (kcal)811 kcal
Fat33.3 g
of which saturates12.1 g
Carbohydrate81 g
of which sugars18.9 g
Protein44.1 g
Salt2.28 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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.

2

Pop the pepper, onion and chicken thighs 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, 16-18 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.

3

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.

4

Once the chicken and veg are cooked, remove from the oven.
Pop 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.

5

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.

6

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