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Pesto Chicken Loaded Naan with Irish Bacon

Pesto Chicken Loaded Naan with Irish Bacon

with carrot salad

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Get 50% off your first box!

Calories

:

944 kcal

Protein

:

54.9g protein

Total

:

20 minutes

Difficulty

:

Easy

Quick

Family Friendly

Allergens:

Cereals containing gluten
Milk
Wheat
Sulphites
Egg
Mustard

A recipe conveniently customised just to your liking.

Ingredients

Serving amount

2 unit(s)

Naan

(Contains: Cereals containing gluten, Milk, Wheat)

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)

100 grams

Irish Bacon Lardons

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)3949 kJ

Energy (kcal)944 kcal

Fat45.9 g

of which saturates15.8 g

Carbohydrate76.9 g

of which sugars10.5 g

Dietary Fiber7.7 g

Protein54.9 g

Salt4 g

Calcium18 mg

Iron0.4 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

•Grater

Cooking steps

Fry the Chicken

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.
Add the bacon for the final 5-7 mins. Cook bacon thoroughy.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

Get Prepped

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.

Finishing Touches

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.

Load the Naans and Serve

4

Serve the warm naans, pesto chicken, balsamic glaze and salad separately.
Allow everyone to assemble themselves at the table.

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