Honey BBQ Chicken Breast
with Coconut Rice, Crisp Slaw & Aioli- Eggs
- Soy
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.
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
Garlic Aioli
(Contains: Eggs, Soy; )
1 packet
Shredded Cabbage Mix
1 packet
Coconut Milk
Nutrition Values
Utensils
Cooking Steps
• 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.
• Meanwhile, in a medium saucepan, add coconut milk, the water and a generous pinch of salt, then 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 riceis tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don’t peek!
• 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.
