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BBQ Sweetcorn Naanizza with Chicken

BBQ Sweetcorn Naanizza with Chicken

BBQ Sweetcorn Naanizza with Chicken

with a side of slaw

Get 50% off your first box!

A recipe conveniently customised just to your liking.

Tags:

Veggie

•Family Friendly

•Quick

Allergens:

Wheat

•Milk

•Egg

•Mustard

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Onion

1 pack(s)

Sweetcorn

2 sachet(s)

Central American Style Spice Mix

1 tin(s)

Tomato Paste

2 unit(s)

Naan

(Contains: Wheat, Milk)

100 grams

Grated Cheese

(Contains: Milk)

2 unit(s)

Scallion

2 sachet(s)

BBQ Sauce

1 sachet(s)

BBQ Rub

50 grams

Ranch Sauce

(Contains: Milk, Egg, Mustard)

260 grams

Diced Irish Chicken Breast

120 grams

Coleslaw Mix

Not included in your delivery

½ tsp

Sugar

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values

Energy (kJ)3960 kJ

Energy (kcal)946 kcal

Fat34.7 g

of which saturates13.4 g

Carbohydrate95.2 g

of which sugars23.6 g

Dietary Fiber8.3 g

Protein61.1 g

Salt3.8 g

Potassium135.3 mg

Calcium22.4 mg

Iron0.6 mg

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.

Utensils

•Sieve

•Grater

•Baking Sheet with Baking Paper

Cooking steps

Prep the Veg

1

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.

Fry the Onion

2

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.

Make the Sauce

3

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.

Bake the Naanizza

4

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.

Finishing Touches

5

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.

Serve and Enjoy

6

When the naanizzas are ready, share between plates.
Drizzle the BBQ sauce over the top.
Serve the slaw alongside.

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