with carrot salad
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Naan
2 unit(s)
Diced Irish Chicken Breast
260 grams
Green Pesto
30 grams
Balsamic Glaze
1 sachet(s)
Creme Fraiche
110 grams
Italian Herbs
0.5 sachet(s)
Shallot
1 unit(s)
Salad Leaves
40 grams
Carrot
1 unit(s)
Mayo
2 sachet(s)
Red Wine Vinegar
1 sachet(s)
Prawns
150 grams
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Preheat the oven to 220°C/200°C fan/gas mark 7. Place a large pan over medium-high heat with a drizzle of oil.
- Halve, peel and thinly slice the shallot.
- Add the shallot, chicken and half a sachet of Italian herbs (per 2P) to the pan. Season with salt and pepper.
- Fry until golden brown and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging.
- Add the prawns for the final 4-5 mins of cooking time. IMPORTANT: Prawns are cooked when pink on the outside and opaque in the middle.
- Meanwhile, trim the carrot, then coarsely grate (no need to peel).
- Just before serving, toss the salad leaves and carrot with mayo, vinegar and a drizzle of oil.
- Season to taste with salt and pepper.
- Place naans onto a baking tray.
- Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
- Once the chicken is cooked, remove the pan from the heat and stir in the pesto and creme fraiche.
- Season to taste with salt and pepper. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Serve the warm naans, pesto chicken, balsamic glaze and salad separately.
- Allow everyone to assemble themselves at the table.
3495
kJ
Energy (kJ)
835
kcal
Energy (kcal)
33.6
g
Fat
12
g
of which saturates
76.3
g
Carbohydrate
12
g
of which sugars
7.7
g
Dietary Fiber
54.7
g
Protein
78
mg
Cholesterol
3.83
g
Salt
