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Member favourite
Ready in 30 minutes

BBQ Chicken Naan Pizzas

with Baby Greens & Apple Salad

Cooking time

30 minutes




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
Total Fat
18 g
Saturated Fat
8 g
1790 mg
Total Carb
82 g
21 g
43 g
6 g
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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.
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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.
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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.
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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.
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Make the salad
In a large bowl, combine the baby greens, appleremaining shallot (omit for a milder flavour), the vinaigrette and S&P.
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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.