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Paprika Prawn Loaded Naan with Irish Chicken

Paprika Prawn Loaded Naan with Irish Chicken

with salad and cranberry dressing

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Get 50% off your first box!

Calories

:

793 kcal

Protein

:

55.1g protein

Total

:

25 minutes

Difficulty

:

Easy

Eat Me First

Quick

Allergens:

Hazelnuts
Nuts
Cereals containing gluten
Milk
Wheat
Crustaceans
Mustard

A recipe conveniently customised just to your liking.

Ingredients

Serving amount

1 sachet(s)

Cranberry Chutney

2 unit(s)

Tomato

10 grams

Hazelnuts

(Contains: Hazelnuts, Nuts)

40 grams

Salad Leaves

1 unit(s)

Avocado

2 unit(s)

Naan

(Contains: Cereals containing gluten, Milk, Wheat)

150 grams

Prawns

(Contains: Crustaceans)

1 sachet(s)

Paprika

(Contains: Mustard)

260 grams

Diced Irish Chicken Breast

Not included in your delivery

1 tbsp

Oil

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)3320 kJ

Energy (kcal)793 kcal

Fat29.3 g

of which saturates2.3 g

Carbohydrate75.6 g

of which sugars14 g

Dietary Fiber8.2 g

Protein55.1 g

Cholesterol78 mg

Salt5.47 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

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 Prawns

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.

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

Load the warm naans with salad. Top with paprika fried chicken and prawns.
Finish with a scattering of toasted hazelnuts.

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