Saucy Lemon Pepper Chicken
with Charred Corn Garlic Rice
If you haven’t tried our peri peri sauce then you’re missing out. We’re here to rectify that. Drizzle the sauce over a zesty pepper chicken and enjoy how the flavours soak into the sweetcorn rice. You’re peri peri experience awaits!
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
carrot
1 packet
basmati rice
1 tin
sweetcorn
1 packet
chicken breast
1 sachet
lemon pepper spice blend
1 packet
Peri Peri Sauce
(Contains fish; May be present Gluten, Egg, Milk, Sesame, Soy, Almond. )
1 bag
baby spinach leaves
1 bag
coriander
2 clove
garlic
Not included in your delivery
1
olive oil
1.5 cup
water
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. Grate the carrot. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook carrot and garlic, stirring, until fragrant, 2-3 minutes. • Add the water, basmati rice and a pinch of salt and bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove 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!
• Meanwhile, drain sweetcorn. Cut chicken breast into 2cm chunks. • In a medium bowl, combine chicken, lemon pepper spice blend and a drizzle of olive oil. • In a small bowl, combine peri peri sauce and the honey. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a small bowl.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
• Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove pan from heat, then add the peri peri sauce mixture, tossing chicken to coat.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• To the rice, add baby spinach leaves, charred corn and a drizzle of olive oil. Toss to combine and season to taste. • Divide charred corn garlic rice between bowls. • Top with saucy lemon pepper chicken. Tear over coriander. Enjoy!