In this surprisingly simple recipe, creamy pesto adds a rich and herby flavour to the juicy chicken breast, while also working as the glue for the Parmesan crust. Serve with a couple of colourful veggie sides to balance out the richness.
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.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1 packet
Basmati Rice
1 sachet
Chermoula Spice Blend
330 g
Chicken Breast
1
Cucumber
2
Garlic
1
Lime
1 packet
Parsley
1
Tomato
• Finely chop garlic. • In a medium saucepan, heat the butter with a drizzle of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. Add vegetable stock powder, basmati rice and the water (for the rice). Stir, then bring to the boil. • Reduce heat to low, then cover with a lid. Cook for 10 minutes, then remove from heat. 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, zest lime to get a pinch, then slice into wedges. Finely chop cucumber and tomato. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a small bowl, combine lime zest, a squeeze of lime juice, the honey and the water (for the glaze). • In a medium bowl, combine tomato, cucumber, another squeeze of lime juice and a drizzle of olive oil. Season. Set aside. • In a second medium bowl, combine chermoula spice blend and a drizzle of olive oil. Add chicken thigh, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.
• Divide garlic rice between plates. Top with chermoula-honey chicken, drizzling over any extra glaze from pan. • Top with zesty salsa. Tear over parsley. Serve with any remaining lime wedges. Enjoy!