Pesto Chicken Loaded Naan

Name: Pesto Chicken Loaded Naan with rocket and radish salad
Total time: 20 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 2 unit(s) Naan; 260 grams Diced Irish Chicken Breast; 1 sachet(s) Green Pesto; 125 grams Radish; 2 sachet(s) Balsamic Glaze; 75 grams Yoghurt; 40 grams Salad Leaves; 1 sachet(s) Middle Eastern Style Spice Mix; 2 unit(s) Tomato; 1 unit(s) Onion; to taste Salt; to taste Pepper; to taste Oil; to taste Water

with rocket and radish salad

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Warm and soft naans fresh from the oven are topped with all sorts of good stuff in this simple recipe. With pesto chicken, soft and sweet onion, and fresh radish salad on the menu, there's something for everyone in this fun-to-assemble dish.

Tags:

Quick

•Family Friendly

Allergens:

Wheat

•Milk

•Sulphites

•Sesame

•Mustard

The quantities provided above are averages only.

Total Time20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

2 unit(s)

Naan

(Contains Wheat)

260 grams

Diced Irish Chicken Breast

1 sachet(s)

Green Pesto

(Contains Milk)

125 grams

Radish

2 sachet(s)

Balsamic Glaze

(Contains Sulphites)

75 grams

Yoghurt

(Contains Milk)

40 grams

Salad Leaves

1 sachet(s)

Middle Eastern Style Spice Mix

(Contains Sesame, Mustard)

2 unit(s)

Tomato

1 unit(s)

Onion

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)2824 kJ

Energy (kcal)675 kcal

Fat18.2 g

of which saturates3.6 g

Carbohydrate84.2 g

of which sugars19.8 g

Dietary Fiber0 g

Protein46.9 g

Cholesterol0 mg

Salt2.89 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Cooking Steps

PDF

Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve and peel the onion. Cut each half into 2cm wedges.
Place a pan over medium-high heat with a drizzle of oil.
Once hot, add the chicken and onion. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
Season with salt and pepper.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Fry the onion and chicken, stirring occasionally, until the chicken is golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
In the final 1 min of cooking time, add the Middle Eastern spice mix to the pan.
Remove from the heat and stir in the yoghurt and pesto.
Season to taste with salt and pepper.

Meanwhile, trim and quarter the radish.
Cut the tomato into 2cm chunks.
In a salad bowl, mix the tomato and radish with a drizzle of oil, ½ tsp salt (double for 4p) and pepper.
Just before serving, add the salad leaves to the bowl and toss to combine.
Place naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm, 2-3 mins.