Honey-BBQ Chicken

Name: Honey-BBQ Chicken with Coconut Rice, Crisp Slaw & Aioli
Total time: 40 min
Yield: 2
Cuisine: Modern
Ingredients: 1 tin Sweetcorn; 320 g Chicken Breast; 1 packet baby leaves; 1 sachet BBQ Seasoning; 1 packet Basmati Rice; 1 Spring Onion; 1 packet Shredded Cabbage Mix; 1 packet Coconut Milk; 1 packet Garlic Aioli; 1 drizzle olive oil; white wine vinegar; honey; water

with Coconut Rice, Crisp Slaw & Aioli

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This smokey and sticky delight uses barbecue seasoning and honey to coat baked chicken breast for abundant flavours you can only dream of. Serve with a bed of creamy coconut rice and crunchy slaw for a crave-worthy dinner that's as pretty as a picture.

Tags:

Naturally Gluten-Free

•Easy

Allergens:

Eggs

•Soy

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

Total40 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 tin

Sweetcorn

320 g

Chicken Breast

1 packet

baby leaves

1 sachet

BBQ Seasoning

1 packet

Basmati Rice

Spring Onion

1 packet

Shredded Cabbage Mix

1 packet

Coconut Milk

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

Not included in your delivery

1 drizzle

olive oil

white wine vinegar

honey

water

Nutrition Values

Calories640 kcal

Energy (kJ)2680 kJ

Fat29.6 g

of which saturates16.3 g

Carbohydrate74.3 g

of which sugars9 g

Dietary Fibre3.1 g

Protein47.1 g

Sodium887 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.

Cooking Steps

• In a medium saucepan, add coconut milk, the water and a generous pinch of salt and bring to the boil.
• Add basmati rice, stir, cover with a lid and reduce heat to low.
• Cook for 15 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Season chicken with salt and pepper.
• In a medium bowl, combine barbecue seasoning and a drizzle of olive oil. Add chicken steaks, tossing to combine.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Remove from heat, then add the honey, tossing to coat.

TIP: Chicken is cooked through when it's no longer pink inside.

• When the rice has 10 minutes cook time remaining, drain sweetcorn.
• In a medium bowl, combine shredded cabbage mix, sweetcorn, baby spinach leaves and a drizzle of white wine vinegar and olive oil. Season and set aside.

Little cooks: Take the lead by tossing the slaw!

• Slice chicken.
• Thinly slice spring onion.
• Divide coconut rice, honey BBQ chicken and slaw between plates.
• Serve with garlic aioli and spring onion. Enjoy!

Little cooks: Help sprinkle over the spring onion.