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!
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.
Ingredients
1 tin
sweetcorn
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
carrot
1 packet
Trimmed Green Beans
1 packet
garlic aioli
(Contains Egg;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.5 cup
water
1 tsp
honey
Nutritional Values
Cooking Steps
• 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!