Preheat oven to 200c and halve and cut pepper into strips. Peek and chip onion into 4-5 wedges

Roast chicken Peppers and onion on large baking tray. Cook for 16-18 mins.

Pop sun dried tomato paste puree and half the bbq sauce with water. Mix together. Set aside. Grate both cheeses.

Remove chicken and vegetable from oven. Pop vegetable into bowl with sauce. Pull chicken apart into strips via 2 forks. Add chicken to sauce and mix together.

Turn oven up to 220c. Pop naand onto baking tray. Divide bbq sauce between naans and use a spoon to spread it out. Divide chicke mixture and sprinkle cheese over. Bake for 5-7 mins.

Serve