with a side of slaw
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Onion
1 unit(s)
Sweetcorn
1 pack(s)
Central American Style Spice Mix
2 sachet(s)
Tomato Paste
1 tin(s)
Naan
2 unit(s)
Grated Cheese
100 grams
Scallion
2 unit(s)
BBQ Rub
1 sachet(s)
Ranch Sauce
50 grams
Diced Irish Chicken Breast
260 grams
Coleslaw Mix
120 grams
BBQ Sauce
2 sachet(s)
Sugar
0.5 tsp
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Halve, peel and thinly slice the onion.
- Trim and thinly slice the scallion.
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the chicken fry in the hot pan for 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle. Add onion to the pan and fry until softened, stirring occasionally, 4-5 mins.
- Meanwhile, drain the sweetcorn.
- Add the sweetcorn, BBQ rub and Central American spice to the pan. Fry until fragrant, 2-3 mins.
- Remove from the heat and season with salt and pepper.
- Meanwhile, in a bowl, mix together tomato paste, 1 tsp water (per 2P) and ½ tsp sugar (per 2P).
- Pop the naans onto a lined baking tray.
- Use the back of a spoon to spread the tomato sauce evenly over the surface, leaving a 1cm border around the edge.
- Top the naans with the spiced sweetcorn and onion.
- Sprinkle the cheese over the top.
- Transfer your naanizzas to the top shelf of the oven and bake until the cheese is golden and bubbling, 6-7 mins.
- While the naanizzas bake, toss the slaw mix and scallion with the ranch dressing to make your slaw.
- Season to taste with salt and pepper.
- When the naanizzas are ready, share between plates.
- Drizzle the BBQ sauce over the top.
- Serve the slaw alongside.
3960
kJ
Energy (kJ)
946
kcal
Energy (kcal)
34.7
g
Fat
13.4
g
of which saturates
95.2
g
Carbohydrate
23.6
g
of which sugars
8.3
g
Dietary Fiber
61.1
g
Protein
0
mg
Cholesterol
3.82
g
Salt
