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Tandoori Chicken Naan Pizzas with Sweet Peppers

Crisp Green Salad & Cashew Butter Vinaigrette

Cooking time

25 minutes

Servings

4

Calories

640 /serving

Tandoori Chicken Naan Pizzas with Sweet Peppers

Crisp Green Salad & Cashew Butter Vinaigrette

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-size 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
30g Cashew butter
100ml Tomato sauce
20ml Tandoori paste
120g Grated mozzarella
4 Naan

Contains: Milk, Cashews, Wheat

You will need:

Large pan (non-stick if possible)
1 or 2 Sheet pans
Oil
Salt & pepper (S&P)
Zester
Parchment paper

Total Fat
21 g

Saturated Fat
6 g

Sodium
1590 mg

Total Carb
74 g

Sugars
12 g

Protein
40 g

Fibre
5 g

Preparation

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. Add the chicken and cook, 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.

Assemble & bake the pizzas

Core and quarter the sweet peppers lengthwise; thinly slice crosswise. Arrange the naan on a lined sheet pan (use 2 sheet pans if necessary). 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.

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.