Chipotle Glazed Chicken
with Zesty Charred Capsicum & Corn Salad
Calories
:
372 kcalProtein
:
40.6g proteinPreparation Time
:
20 minutesDifficulty
:
EasyUnder 30g carbs
Allergens:
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Soy
- Walnut
- Wheat
Level up your standard chicken dinner by glazing it in a mild chipotle sauce and sticky honey combo that is sure to have you licking your plate clean. Lay it all down on a bed of charred veggies and finish it off with a sprinkling of everything garnish to add that crunch we all know and love.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1
Baby Cos Lettuce
1
Capsicum
330 g
Chicken Breast
1 tin
Sweetcorn
1
Cucumber
½ sachet
Everything Garnish
(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
1
Lime
1 packet
Mild Chipotle Sauce
(Contains: Soy;)
1
Tomato
Not included in your delivery
1 drizzle
olive oil
1 tbs
honey
Utensils
•Large Frying Pan
Cooking Steps
1
- Drain sweetcorn.
- Roughly shred cos lettuce. Thinly slice capsicum. Roughly chop cucumber and tomato. Slice lime into wedges.
- Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
- Season chicken with salt and pepper.
2
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook capsicum and corn until tender and slightly charred, 4-5 minutes.
- Transfer to a large bowl and season. Cover to keep warm.
3
- Return frying pan to medium-high heat with a drizzle of olive oil and cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
- Remove pan from heat and add mild chipotle sauce, the honey and a splash of water, turning to coat.
TIP: The chicken is cooked when it is no longer pink inside.
4
- To bowl with capsicum and corn, add cos lettuce, tomato, cucumber, a generous squeeze of lime juice and a drizzle of olive oil. Season.
- Slice chicken.
- Divide chipotle glazed chicken breast and zesty charred capsicum and cos salad between plates. Drizzle over any remaining glaze.
- Sprinkle everything garnish (see ingredients) over chicken. Serve with any remaining lime wedges. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Some found it tasty and light, while others felt it needed more flavour. Try adding extra spices or herbs to boost the taste.
- Ease of prep: Quick and simple to prepare, making it a good option for a fast weeknight dinner.
- Suggestions: Consider using fresh corn instead of canned for better texture. Some preferred chicken thighs over breast for more flavour.
- Portions: Several found the meal light; adding extra vegetables or sides could make it more filling.
- Leftovers: Splitting the recipe into smaller portions works well for reheating on successive days.
