Honey BBQ Chicken
with Coconut Rice, Crisp Slaw & Aioli
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.
This recipe is under 650kcal per serving.
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
Ingredients
1 packet
chicken breast
1 sachet
barbecue seasoning
1 packet
coconut milk
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 tin
sweetcorn
1 packet
Shredded Cabbage Mix
1 packet
baby leaves
1 sprig
spring onion
1 packet
Garlic Aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
¾ cup
water
drizzle
white wine vinegar
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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!
• 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.