Pesto Chicken Loaded Naan
with carrot 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 shallot and fresh salad on the menu, there's something for everyone in this fun-to-assemble dish.
Tags:
Family Friendly
•Quick
Allergens:
Wheat
•Milk
•Sulphites
•Egg
•Mustard
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
2 unit(s)
Naan
(Contains: Wheat, Milk)
260 grams
Diced Irish Chicken Breast
30 grams
Green Pesto
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
110 grams
Creme Fraiche
(Contains: Milk)
½ sachet(s)
Italian Herbs
1 unit(s)
Shallot
40 grams
Salad Leaves
1 unit(s)
Carrot
2 sachet(s)
Mayo
(Contains: Egg, Mustard)
1 sachet(s)
Red Wine Vinegar
(Contains: Sulphites)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3287 kJ
Energy (kcal)786 kcal
Fat33.1 g
of which saturates10.3 g
Carbohydrate74.4 g
of which sugars11.7 g
Dietary Fiber4.2 g
Protein45.7 g
Cholesterol0 mg
Salt2.2 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.
Utensils
•Grater
Cooking Steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7. Place a large pan over medium-high heat with a drizzle of oil.
- Halve, peel and thinly slice the shallot.
- Add the shallot, chicken and half a sachet of Italian herbs (per 2P) to the pan. Season with salt and pepper.
- Fry until golden brown and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
2
- Meanwhile, trim the carrot, then coarsely grate (no need to peel).
- Just before serving, toss the salad leaves and carrot with mayo, vinegar and a drizzle of oil.
- Season to taste with salt and pepper.
3
- Place naans onto a baking tray.
- Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
- Once the chicken is cooked, remove the pan from the heat and stir in the pesto and creme fraiche.
- Season to taste with salt and pepper. IMPORTANT: Chicken is cooked when no longer pink in the middle.
4
- Load the warm naans with the pesto chicken.
- Drizzle over the balsamic glaze,
- Serve the salad alongside.
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