NZ Honey-Chipotle Chicken
with Lemon, Garlic & Charred Corn Couscous Salad
- Wheat
- Gluten
- Milk
- Fish
- Eggs
- Soy
- Milk
- Sesame
- May contain traces of allergens
Ingredients
1
Tomato
2 tin
Sweetcorn
1 sachet
Coriander
1 packet
Couscous
(Contains: Wheat, Gluten; )
320 g
Chicken Breast
1 packet
Sour Cream
(Contains: Milk; )
1 packet
Baby Spinach Leaves
1
Lemon
1 packet
Mild Chipotle Sauce
(May be present: Fish, Eggs, Soy, Milk, Sesame)
Nutrition Values
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.
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.
