Chipotle Chicken and Sweetcorn
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Chipotle Chicken and Sweetcorn

with Garlic Bulgur Wheat

Under 650 calories
Cereals containing gluten

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.

Preparation Time35 minutes
Cooking time25 minutes


serving amount

4 unit(s)

Garlic Clove

120 grams

Bulgur Wheat

(Contains Cereals containing gluten)

20 grams

Chicken Stock Paste

1 unit(s)


160 grams


240 grams

Diced British Chicken Breast

20 grams

Chipotle Paste

30 grams

Tomato Puree

25 grams

Sun-Dried Tomato Paste

75 grams

Soured Cream

(Contains Milk)

Not included in your delivery

220 milliliter(s)

Water for the Bulgur

1 tbsp


150 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2621 kJ
Energy (kcal)626 kcal
Fat14.9 g
of which saturates5.8 g
Carbohydrate77.7 g
of which sugars20.5 g
Protein45.6 g
Salt3.14 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Large Saucepan
Chopping Board
Large Frying Pan



Peel and grate the garlic (or use a garlic press).

Pop a deep saucepan (with a tight-fitting lid) on medium heat. Add a drizzle of oil.

Add half the garlic. Stir-fry for 1 min. Stir in the bulgur wheat until coated, 1 min.

Add the water for the bulgur (see pantry for amount) and half the chicken stock paste. Bring to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.


Meanwhile, halve, peel and thinly slice the onion.

Drain the sweetcorn in a sieve.


Heat a drizzle of oil in a large frying pan on medium-high heat.

Once the oil is hot, add the chicken and onion to the pan. Season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Add the remaining garlic, chipotle paste and tomato puree. Stir-fry for 1 min.


Add the sweetcorn, honey, water for the sauce (see pantry for both amounts) and the remaining chicken stock paste to the frying pan. Stir well until combined. 

Bring the sauce to the boil, then simmer until slightly thickened, 3-4 mins.  


When everything's ready, stir the sun-dried tomato paste into the sauce. Taste the sauce and season with salt and pepper if needed. 

Add a splash of water if it's a little too thick.


Share the bulgur wheat between bowls. 

Spoon over the chicken and sauce. Serve with the soured cream on top to finish.