BBQ Chicken Naan Pizzas
with Baby Greens & Apple Salad
Cooking time
30 minutes
Servings
4
Calories
650 /serving
This recipe delivers a one-two punch, with two longstanding family favourites combined in one meal. In this corner, we have homemade naan pizzas, which are quick, satisfying and oh-so-cheesy. In the other corner, we have BBQ-sauced chicken, smoky, tender and savoury. Put them together and you’ve got a knockout in every bite! Also in the ring is a baby greens and apple salad with Dijon vinaigrette for a little extra power.
We will send you:
- 2 Chicken breasts
- 240g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Bunch of cilantro
- 1 Shallot (or onion)
- 1 Apple
- 15ml Dijon mustard
- 30ml Apple cider vinegar
- 120ml BBQ sauce
- 180g Grated mozzarella
- 4 Naan
Contains: Milk, Mustard, Sulphites, Wheat
You will need:
Large pan
1 or 2 Sheet pans
Olive oil
Salt & pepper (S&P)
Parchment paper
Oil
Total Fat
18 g
Saturated Fat
8 g
Sodium
1790 mg
Total Carb
82 g
Sugars
21 g
Protein
43 g
Fibre
6 g
Preparation
Mise en place
Preheat the oven to 475°F. Halve, core and thinly slice the apple; toss with a splash of the vinegar to prevent browning. Halve, peel and thinly slice the shallot. Pick the cilantro leaves off the stems; roughly chop the leaves. Pat the chicken dry with paper towel and cut into ½ inch strips; season with S&P.
Cook & coat the chicken
In a large pan, heat a drizzle of oil on medium-high. Add the chicken and ½ the BBQ sauce; toss well. Cover and cook, stirring frequently, 4 to 6 min., until the chicken* is cooked through.
Assemble & bake the pizzas
Arrange the naan on a lined sheet pan (use 2 sheet pans if necessary). Spread with the remaining BBQ sauce. Top with the chicken, cheese and ⅔ of the shallot. Bake, 8 to 10 min., until the cheese is melted and golden.
Make the vinaigrette
Meanwhile, in a small bowl, combine the mustard (start with ½ for a milder flavour), remaining vinegar, 3 tbsp olive oil and S&P.
Make the salad
In a large bowl, combine the baby greens, apple, remaining shallot (omit for a milder flavour), the vinaigrette and S&P.
Finish & serve
Transfer the pizzas to a cutting board. Top with the cilantro. Cut into wedges. Divide the pizzas and salad between your plates. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
