Caribbean Honey Chicken
with Corn-Cauliflower Rice & Mayo
Enjoy a flavour-packed, guilt-free and nutritious meal with our cauliflower rice! With colourful veggies stirred in and topped with our classic Caribbean-spiced chicken, we know you'll be glad you took the plunge and gave this low carb delight a go.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
carrot
3 clove
garlic
½ tin
sweetcorn
1 packet
chicken breast
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Cauliflower Rice
1 packet
baby leaves
1 sachet
Chicken-Style Stock Powder
1 packet
Mayonnaise
(Contains Egg; )
Not included in your delivery
olive oil
2 tsp
honey
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Thinly slice carrot into rounds. • Finely chop garlic. • Drain sweetcorn (see ingredients). • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine mild Caribbean jerk seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add chicken and turn to coat.
• Heat a large frying pan over high heat. Cook sweetcorn and carrot until lightly browned, 4-5 minutes. Transfer to a bowl. • Meanwhile, set air fryer to 200°C. Place chicken into the air fryer basket and cook until cooked through, 12-15 minutes. • In the last minute of cook time, add the honey to pan. Turn chicken to coat. Transfer to a plate, cover to keep warm and set aside.
TIP: Cover the pan with a lid if the corn kernels are "popping" out. TIP: No air fryer? Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side. Remove pan from heat, then add the honey, turning chicken to coat. Transfer to a plate
• Wipe out frying pan, then return to high heat. Cook the butter and cauliflower rice, stirring, until softened, 2-4 minutes. • Add garlic and cook until fragrant, 1 minute. • Return carrot and corn to the pan, along with baby leaves and chicken-style stock powder, then stir to combine. Season to taste.
• Slice Caribbean honey chicken. • Divide corn-cauliflower rice between bowls. Top with chicken. • Serve with a dollop of mayonnaise. Enjoy!