Spiced Honey Lime Chicken and Halloumi
with Spiced Corn Rice and Yoghurt
With warming spices and salty halloumi, our Spiced Honey Lime Chicken and Halloumi layers flavour through spices, charred corn and sun-dried tomato paste for the rice base, then topping it with chicken and halloumi.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150 grams
Basmati Rice
225 grams
Halloumi
(Contains Milk)
2 unit(s)
Garlic Clove
1 unit(s)
Medium Tomato
160 grams
Sweetcorn
1 unit(s)
Lime
1 sachet(s)
Central American Style Spice Mix
15 grams
Vegetable Stock Paste
25 grams
Sun-Dried Tomato Paste
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
2 unit(s)
British Chicken Breasts
Not included in your delivery
50 milliliter(s)
Water for the Sauce
1 tsp
Sugar
20 grams
Butter
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Lay the chicken onto a baking tray, drizzle with oil and season with salt and pepper. Roast the chicken on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
Meanwhile, drain the halloumi, then cut it into 3 slices per person. Place them into a small bowl of cold water and leave to soak.
Peel and grate the garlic (or use a garlic press). Cut the tomato into 1cm chunks.
Zest and halve the lime. Drain the sweetcorn in a sieve.
Heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.
When the corn is charred, reduce the heat to medium-high. Stir in the garlic and the Central American style spice mix. Fry for 1 min.
Pour the water for the sauce (see pantry for amount) into the frying pan. Stir in the veg stock paste, sun-dried tomato paste, tomato chunks and sugar (see pantry for amount). Bring to the boil, then simmer for 1 min.
When the rice is cooked, add the corn and sauce to the rice pan. Add the butter (see pantry for amount), lime zest and squeeze in half the lime juice.
Stir well to combine, then taste and add more salt and pepper if needed. Cover with a lid to keep warm.
Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
Wipe out the (now empty) frying pan and pop on medium-high heat with a drizzle of oil. Once hot, add the halloumi and fry until golden, 2-3 mins each side.
Once golden, remove the pan from the heat and allow to cool slightly.
Drizzle over the honey (see pantry for amount) and remaining lime juice. Turn the halloumi to glaze it.
When everything's ready, slice the chicken into 1cm thick slices. Share the sliced chicken, spiced rice and veg between your bowls.
Top with the glazed halloumi and a good dollop of yoghurt to finish.
Enjoy!
