Name: [GFYF] Chipotle Glazed Chicken Breast & Haloumi with Zesty Charred Capsicum & Cos Salad
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 tin Sweetcorn; 1 Baby Cos Lettuce; 1 Capsicum; 1 Tomato; 1 Lime; 330 g Chicken Breast; 1 packet Mild Chipotle Sauce; ½ sachet Everything Garnish; 1 packet Haloumi; 1 drizzle olive oil; 1 tbs honey

HelloFresh

Recipes

Mexican Recipes

[GFYF] Chipotle Glazed Chicken Breast & Haloumi

with Zesty Charred Capsicum & Cos Salad

Up to 180$ + Free Treats / Extras for Life

Tags:

Under 30g carbs

Allergens:

Soy

•Sesame

•Milk

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.

Preparation Time20 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 tin

Sweetcorn

Baby Cos Lettuce

Capsicum

Tomato

Lime

330 g

Chicken Breast

1 packet

Mild Chipotle Sauce

(Contains: Soy;)

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 packet

Haloumi

(Contains: Milk;)

Not included in your delivery

1 drizzle

olive oil

1 tbs

honey

Nutritional Values

Calories628 kcal

Energy (kJ)2630 kJ

Fat31.2 g

of which saturates15.4 g

Carbohydrate27.7 g

of which sugars22.7 g

Dietary Fibre4.9 g

Protein57.7 g

Sodium1340 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

Cooking Steps

In a medium bowl, place haloumi and cover with water to soak.
Drain sweetcorn. Roughly shred cos lettuce. Thinly slice capsicum. Roughly chop 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.

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.
Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. Return pan over medium-high heat with a drizzle of olive oil.
Cook haloumi until golden brown, 1-2 minutes each side. Transfer to bowl with veggies and cover to keep warm.

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.

To bowl with capsicum and corn, add cos lettuce, tomato, a generous squeeze of lime juice and a drizzle of olive oil. Season.
Slice chicken.
Divide chipotle glazed chicken breast, haloumi 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!