Paprika Prawn Loaded Naan with Irish Chicken
with salad and cranberry dressingCalories
:
850 kcalProtein
:
58.3g proteinTotal
:
25 minutesDifficulty
:
EasyEat Me First
Quick
Allergens:
- Hazelnuts
- Nuts
- Crustaceans
- Mustard
- Wheat
- Milk
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
160 grams
Prawns
(Contains: Crustaceans)
1 sachet(s)
Cranberry Chutney
1 sachet(s)
Paprika
(Contains: Mustard)
2 unit(s)
Naan
(Contains: Wheat, Milk)
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)3557 kJ
Energy (kcal)850 kcal
Fat32.3 g
of which saturates4.6 g
Carbohydrate84.2 g
of which sugars14.7 g
Dietary Fiber8.2 g
Protein58.3 g
Cholesterol0 mg
Salt5.25 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
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.
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.
- When the chicken is halfway through cooking, add the prawns. Cook for remaining time, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
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.
4
- Load the warm naans with salad. Top with paprika fried chicken and prawns.
- Finish with a scattering of toasted hazelnuts.
