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Quick BBQ & Cherry-Glazed Chicken Bowl

Quick BBQ & Cherry-Glazed Chicken Bowl

with Charred Corn Couscous

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This 15 minute dish is packed with fabulous flavours, and comes with a healthy kick to boot. With lean, no-prep diced chicken, plus nutritious veggies and grains in your corner, you’ll be feeling as bright as the colourful rainbow. How sweet!

This recipe is under 650kcal per serving

Tags:QuickUnder 650kcal
Allergens:Gluten

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 Time15 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

tomato

½ tin

sweetcorn

1 packet

couscous

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

1 sachet

chicken-style stock powder

1 packet

diced chicken

1 bag

baby spinach leaves

1 packet

cherry sauce

1 packet

BBQ sauce

Not included in your delivery

olive oil

¾ cup

boiling water

1 drizzle

white wine vinegar

1 tbs

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1951 kJ
Fat4.1 g
of which saturates0.8 g
Carbohydrate52.8 g
of which sugars17.9 g
Protein42.9 g
Sodium1202 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Boil a kettle of water. Roughly chop the tomato. Drain the sweetcorn (see ingredients). In a small bowl, combine the cherry sauce, BBQ sauce and water. Heat a large frying pan over a high heat. Cook the sweetcorn until lightly browned, 3-4 minutes. Transfer to a small bowl and set aside. TIP: Cover the pan with a lid if the corn kernels are "popping" out.

2

In a medium bowl, add the couscous and chickenstyle stock powder. Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. Immediately cover with a plate and set aside for 5 minutes. Fluff up with a fork.

3

Return the frying pan to a high heat with a drizzle of olive oil. Cook the diced chicken, tossing occasionally, until browned and cooked through, 3-4 minutes.

4

Remove the pan from the heat, then add the cherry sauce mixture and toss to coat the chicken. Season to taste.

5

Add the charred corn, baby spinach leaves, tomato, a drizzle of white wine vinegar and a drizzle of olive oil to the couscous. Season with salt and pepper and toss to combine.

6

Divide the charred corn couscous between bowls. Top with the BBQ and cherry-glazed chicken.