Chipotle-Glazed BBQ Chicken

Name: Chipotle-Glazed BBQ Chicken with Garlic Cauli-Broccoli Rice & Charred Corn Salsa
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 Garlic; 1 tin Sweetcorn; 320 g Chicken Breast; 1 packet Mayonnaise; 1 Cucumber; 1 packet Baby Leaves; 1 sachet BBQ Seasoning; 1 packet Mild Chipotle Sauce; 1 packet Cauliflower Rice; salt; 1 drizzle olive oil; white wine vinegar; g butter

with Garlic Cauli-Broccoli Rice & Charred Corn Salsa

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Give chicken a dash of flair with a glaze of chipotle sauce and tangy barbecue seasoning for a melding of robust flavours. Then, ramp up your dish with a dollop of creamy mayonnaise and a wholesome serving of garlicky cauli-broccoli rice. This one’s an exciting ride from start to finish.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

Allergens:

Milk

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

Total25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

1 tin

Sweetcorn

320 g

Chicken Breast

1 packet

Mayonnaise

Cucumber

1 packet

Baby Leaves

1 sachet

BBQ Seasoning

1 packet

Mild Chipotle Sauce

1 packet

Cauliflower Rice

Not included in your delivery

salt

1 drizzle

olive oil

white wine vinegar

butter

Nutrition Values

Energy (kJ)2158 kJ

Calories516 kcal

Fat30.9 g

of which saturates8.6 g

Carbohydrate16.7 g

of which sugars8.1 g

Dietary Fibre5.7 g

Protein43.9 g

Sodium1345 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

Cooking Steps

• Finely chop garlic. Roughly chop cucumber and baby spinach leaves. Drain sweetcorn.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a medium bowl, combine barbecue seasoning, a pinch of salt and a drizzle of olive oil. Add chicken breast and turn to coat.

• Heat a large frying pan over a high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook cauliflower & broccoli rice mix until softened, 2-4 minutes. Add the butter, salt and garlic and cook, stirring, until fragrant, 1 minute.
• Season, then transfer to a bowl and cover to keep warm.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.

• SPICY! This is a mild sauce, but use less if you're sensitive to heat.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil.
• Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Remove pan from heat, then add mild chipotle sauce and a splash of water, turning chicken to coat.
• Transfer chicken and remaining sauce to a plate, then cover and rest for 5 minutes.

TIP: The chicken is cooked when it is no longer pink inside.

• Add cucumber, baby spinach, a pinch of salt and a drizzle of olive oil and white wine vinegar to the charred corn. Toss to combine.
• Slice chipotle-glazed BBQ chicken.
• Divide garlic cauliflower rice between bowls. Top with charred corn salsa and chicken. Spoon over any remaining sauce from the pan.
• Serve with mayonnaise. Enjoy!