Peri-Peri Chicken Steaks & Corn Rice
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Peri-Peri Chicken Steaks & Corn Rice

Peri-Peri Chicken Steaks & Corn Rice

with Steamed Veggies & Garlic Aioli

You can't really go wrong with this recipe as it checks every box - a tasty protein (a peri-peri chicken number that is such a staple), a perfect serving of carbs (corn rice that never misses) and some steamed veggies to balance it all out!

Kid Friendly

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time10 minutes


Serving amount

1 tin


1 sachet

garlic & herb seasoning

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy. )

1 sachet

Peri-Peri Seasoning

1 packet

Chicken Breast



1 packet

Trimmed Green Beans

1 packet

garlic aioli

(Contains Egg;)

Not included in your delivery

olive oil

20 g


1.5 cup


1 tsp



Nutritional Values

Energy (kJ)3292 kJ
Calories787 kcal
Fat29.4 g
of which saturates7.8 g
Carbohydrate82.5 g
of which sugars14.6 g
Dietary Fibre12.2 g
Protein45 g
Sodium1176 mg
The average adult daily energy intake is 8700 kJ



• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Drain sweetcorn. • Cook garlic & herb seasoning and corn, stirring, until fragrant, 1 minute. • Add basmati rice and the water, stir, then bring to the boil. Reduce heat to low and cover with lid. • Cook for 10 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!


• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • Meanwhile, in a medium bowl, combine peri-peri seasoning, a drizzle of olive oil and a pinch of salt. Add chicken breast, 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). • Remove from heat and add the honey, turning chicken to coat. Transfer to a plate, cover and rest for 5 minutes.

TIP: The chicken is cooked when it is no longer pink inside.


• While chicken is resting, thinly slice carrot into sticks. • Add trimmed green beans, carrot and a splash of water to a microwavesafe bowl, then cover with a damp paper towel. • Microwave veggies on high until just tender, 2-4 minutes. • Drain veggies, then return to the bowl, season, drizzle with olive oil and cover to keep warm.


• Slice chicken. • Divide corn rice and steamed veggies between bowls. Top with peri-peri chicken. Spoon over any resting juices. • Dollop with garlic aioli. Enjoy!