Tropical-Glazed Chicken Breasts
with Crisp Marinated Veggies & Smoky Mayo
Cooking time
20 minutes
Servings
2/4
Calories
910 /serving
Find a place in the sun at suppertime. These pan-cooked chicken breasts bask in the rays of a tropical glaze. It channels sweet, sticky goodness with a swish of pineapple juice and honey. Meanwhile, mini peppers and celery soak up a sweet-sharp marinade.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 200g Mini sweet peppers
- 2 Garlic cloves
- 2 Celery stalks
- 30ml Pineapple juice
- 60ml Mayonnaise
- 30ml Apple cider vinegar
- 160g White rice
- 14g Honey
- 8g Smoky Mexican Moments spices (smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Eggs, Sulphites
You will need:
Medium pot
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
44 g
Saturated Fat
5 g
Sodium
150 mg
Total Carb
84 g
Sugars
11 g
Protein
48 g
Fibre
6 g
Preparation
Cook the rice
- Mince the garlic.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add ⅔ of the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the rice, 1 ¼ cups water, 1 tsp salt (double the water and salt for 4 portions) and ⅓ of the spices; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Cook & glaze the chicken
- Meanwhile, pat the chicken dry; season with ½ the remaining spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- In the last min., add the pineapple juice and ½ the honey.
- Cook, spooning the sauce over the chicken, until glazed.
Make the marinated vegetables
- Meanwhile, thinly slice the sweet peppers crosswise, discarding the stems and seeds.
- Thinly slice the celery crosswise on an angle.
- In a large bowl, combine the vinegar, remaining garlic and honey, 2 tbsp oil (double for 4 portions) and S&P.
- Add the sweet peppers and celery; toss well.
Make the smoky mayo
- In a small bowl, combine the mayo, remaining spices and S&P.
Plate your dish
- Divide the rice between your bowls.
- Top with the chicken (slice beforehand if desired) and marinated vegetables.
- Serve the smoky mayo on the side. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
