Pesto Chicken Loaded Naan
with radish salad
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:
Family Friendly
•Quick
•Protein Rich
Allergens:
Wheat
•Milk
•Sulphites
•Sesame
•Mustard
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
2 unit(s)
Naan
(Contains Wheat, Milk)
260 grams
Diced Irish Chicken Breast
60 grams
Green Pesto
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
½ tsp
Salt
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2963 kJ
Energy (kcal)708 kcal
Fat21 g
of which saturates3.4 g
Carbohydrate83.3 g
of which sugars17.5 g
Dietary Fiber4.5 g
Protein47.2 g
Cholesterol0 mg
Salt4.11 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.
Instructions
1
- 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.
2
- 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.
- With 1 min left to cook, add the Middle Eastern spice to the pan.
- Remove from the heat and stir in the yoghurt and pesto.
- Season to taste with salt and pepper.
3
- 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.
4
- Top the warm naans with your radish salad and pesto chicken.
- Finish with a drizzle of balsamic glaze.
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