Honey & Chipotle Chicken

Name: Honey & Chipotle Chicken with Lemon, Garlic & Charred Corn Couscous Salad
Total time: 25 min
Yield: 2
Cuisine: North America
Ingredients: Olive Oil; ½ tin sweetcorn; ½ lemon; 2 clove garlic; 1 tomato; 1 bunch coriander; 1 packet chicken breast; 1 tbs honey; 1 packet Mild Chipotle Sauce; 20 g butter; ¾ cup water; 1 packet couscous; 1 bag baby spinach leaves; 1 packet sour cream

with Lemon, Garlic & Charred Corn Couscous Salad

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You may have heard of a chipotle (pronounced “chi-pot-lay”), it’s simply a smoked, dried jalapeño. Their distinct smokey flavour works brilliantly as a glaze for the chicken, and we’ve put out the fire a little by adding honey to the sauce, plus serving it with a good dollop of sour cream. Now, lesson’s over, time to dig into a super simple meal that won’t compromise on flavour or nutrition.

Tags:

Kid Friendly

Allergens:

Milk

•Gluten(Wheat)

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 Time

DifficultyEasy

Ingredients

Serving amount

½ tin

sweetcorn

lemon

2 clove

garlic

tomato

1 bunch

coriander

1 packet

chicken breast

1 packet

Mild Chipotle Sauce

1 packet

couscous

1 bag

baby spinach leaves

1 packet

sour cream

Not included in your delivery

Olive Oil

1 tbs

honey

20 g

butter

¾ cup

water

Nutrition Values

/ per serving

Energy (kJ)2824 kJ

Fat22.9 g

of which saturates13.3 g

Carbohydrate53.3 g

of which sugars19.7 g

Protein48.8 g

Sodium406 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

•Medium Pan

•Lid

Cooking Steps

Drain the sweetcorn (see ingredients). Zest the lemon to get a pinch, then slice into wedges. Finely chop the garlic. Roughly chop the tomato and coriander. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a small bowl, combine the honey and mild chipotle sauce. Season with salt and pepper. Set aside.

Heat a large frying pan over a high heat. Cook the sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl and set aside. TIP: Cover the pan with a lid if the corn kernels are "popping" out.

While the corn is charring, melt the butter in a medium saucepan over a medium-high heat. Cook the garlic until fragrant, 1 minute. Add the water, then season with salt and bring to the boil. Add the couscous and lemon zest, stir to combine, cover with a lid and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside, uncovered.

While the couscous is cooking, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). In the last 1 minute of cook time, pour over the honey-chipotle glaze, turning to coat the chicken. TIP: The chicken is cooked through when it's no longer pink inside!

While the chicken is cooking, add the baby spinach leaves, tomato, coriander and couscous to the charred corn. Add a squeeze of lemon juice and a drizzle of olive oil, then toss to combine. Season to taste. TIP: Make the couscous salad in the saucepan to save on washing up!

Divide the lemon, garlic and charred corn couscous salad between plates. Top with the honey-chipotle chicken. Spoon over any remaining glaze from the pan. Serve with the sour cream and any remaining lemon wedges.