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Honey & Chipotle Chicken

Honey & Chipotle Chicken

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

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

Total Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

½ tin




2 clove




1 bunch


1 packet

chicken breast

1 packet

mild chipotle sauce

1 packet


(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 bag

baby spinach leaves

1 packet

sour cream


Not included in your delivery

Olive Oil

1 tbs


20 g



¾ cup


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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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.