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Ready in 25 minutes

Tandoori Chicken Naan Pizzas with Sweet Peppers

Crisp Green Salad & Cashew Butter Vinaigrette

Cooking time

25 minutes

Servings

4

Calories

700 /serving

This colourful recipe combines two top takeout pleasures. Tandoori-spiced chicken is an all-time Indian-style favourite and we’re serving it in a pizza format on a beautiful naan crust. Cover each naan with tomato sauce and mozzarella, and top it with pieces of seared chicken breasts and sliced sweet peppers. Pop it in the oven until golden brown, and enjoy with a family-sized lettuce salad dressed in a vinaigrette cleverly made from cashew butter, lime juice and mango chutney.

We will send you:

  • 2 Chicken breasts
  • 1 Head of lettuce
  • 1 Lime
  • 2 Sweet peppers
  • 30g Mango chutney
  • 25g Cashew butter
  • 100ml Tomato sauce
  • 20ml Tandoori paste
  • 90g Grated mozzarella
  • 4 Naan

Contains: Milk, Cashews, Wheat

You will need:

Large pan (non-stick if possible)
Sheet pan
Oil
Salt & pepper (S&P)
Zester
Parchment paper
Total Fat
28 g
Saturated Fat
7 g
Sodium
1550 mg
Total Carb
74 g
Sugars
12 g
Protein
38 g
Fibre
5 g
Preparation
a picture
Sear & coat the chicken
Preheat the oven to 400°F. Pat the chicken dry with paper towel; cut into bite-size pieces. In a large bowl, combine the chicken, tandoori paste and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Cook the chicken, stirring frequently, 3 to 4 min., until almost cooked through. Add ½ the mango chutney and cook, stirring frequently, 30 sec. to 1 min., until combined.
a picture
Assemble & bake the pizzas
Core and quarter the sweet peppers lengthwise; thinly slice crosswise. Arrange the naan on a lined sheet pan. Spread with the tomato sauce. Top with the cheese, chicken and ½ the sweet peppers. Bake, 10 to 12 min., until the cheese is golden brown and the chicken* is cooked through.
a picture
Make the salad
Meanwhile, zest and juice the lime. Roughly chop the lettuce. In a second large bowl, combine the lime juice, cashew butter, remaining mango chutney, 1 tsp water, 3 tbsp oil and S&P. Add the lettuce and remaining sweet peppers; toss well.
a picture
Plate your dish
Divide the pizzas (cut into wedges if desired) between your plates. Garnish with the lime zest. Serve the salad on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.