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Chicken pizza naan recipe

These baked pizza-style mini naan taste so good topped with roast chicken.

Prep: 5 mins
Cook: 15 mins
Serves 4

Nutritional information

Per serving (1/4 recipe)

  • 1,117kJ / 265kcal
  • 20.9g protein
  • 5.4g fat, of which 2.2g saturates
  • 31.2g carbohydrate, of which 8.3g sugars
  • 4g dietary fibre
  • 0.8g salt
Naan bread topped with tomato, roast chicken slices and melted cheese

Ingredients

Topping

  • 4 spring onions, chopped
  • 400g chopped tomatoes
  • 2 tablespoons tomato purée
  • 2 teaspoons dried mixed herbs
  • 4 reduced-fat mini naan breads
  • 150g skinless, boneless roast chicken breast, sliced
  • 50g grated reduced-fat hard cheese

Salad

  • 12 cherry tomatoes, quartered
  • quarter of a cucumber, finely chopped
  • 1 small red onion, finely chopped
  • 1 teaspoon green chilli, finely chopped (optional)
  • 1 tablespoon fresh coriander, chopped

Method

  1. Preheat the oven to 200C (180C fan, gas mark 6).

  2. Put the spring onions, tomatoes, tomato purée and mixed herbs into a saucepan over a medium heat. Cook for 5 to 8 minutes, stirring often, until reduced and thickened.

  3. Arrange the naan on a baking sheet, divide the tomato mixture between them equally. Add the chicken, then sprinkle over the cheese. Bake for 5 to 6 minutes.

    Information:

    For a vegetarian version, just leave out the chicken.

  4. Meanwhile, mix together the salad ingredients, and serve with the naan once ready.

    Information:

    Be sure to choose the healthier version of naan breads to keep the fat content lower.

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