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Paprika Chicken Loaded Naan

Paprika Chicken Loaded Naan

with salad and cranberry dressing

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Calories

:

754 kcal

Protein

:

46.1g protein

Difficulty

:

Easy

Family Friendly

Quick

Allergens:

Hazelnuts
Nuts
Mustard
Cereals containing gluten
Milk
Wheat

A recipe conveniently customised just to your liking.

Ingredients

Serving amount

260 grams

Diced Irish Chicken Breast

10 grams

Hazelnuts

(Contains: Hazelnuts, Nuts)

1 unit(s)

Avocado

1 sachet(s)

Cranberry Chutney

1 sachet(s)

Paprika

(Contains: Mustard)

2 unit(s)

Naan

(Contains: Cereals containing gluten, Milk, Wheat)

2 unit(s)

Tomato

40 grams

Salad Leaves

Not included in your delivery

1 tbsp

Oil

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)3153 kJ

Energy (kcal)754 kcal

Fat28.9 g

of which saturates2.1 g

Carbohydrate75.6 g

of which sugars14 g

Dietary Fiber8.2 g

Protein46.1 g

Salt4.5 g

Trans Fat3.1 g

Potassium631.8 mg

Calcium30.3 mg

Iron0.8 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.

Cooking steps

Get Prepped

1

Preheat your oven to 220°C/200°C fan/gas mark 7.
Cut the tomato into 2cm chunks.
Bash or roughly chop the hazelnuts.

Fry the Chicken

2

Place a pan over medium-high heat with a drizzle of oil.
Once hot, add the chicken. Season with paprika, salt and pepper.
Fry until cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
Once cooked, remove the pan from the heat.

Assemble the Salad

3

Place the naans onto a baking tray. Sprinkle with a little water and pop into the oven to warm through, 2-3 mins.
Meanwhile, in a large bowl, mix the cranberry chutney with 1 tbsp oil (per 2P).
Halve the avocado and remove the pit. Cut into chunks (while still in its skin). Scoop it into the bowl with the cranberry dressing.
Add the tomato and salad leaves to the bowl and toss to coat. Season to taste with salt and pepper.

Finish and Serve

4

Serve naans, salad, paprika fried chicken and hazelnuts in separate serving dishes.
Assemble yourself at the table!

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