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Coconut Chilli Chicken

Coconut Chilli Chicken

with Charred Leeks

15min Express
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Looking for a tasty midweek dinner option? Try cooking up our Coconut Chicken with Leeks in just 20 minutes for a balanced and tasty meal.

Preparation Time15 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredients
serving amount

280 grams

Coconut & Chilli Marinated Chicken Breast

1 unit(s)

Lime

1 unit(s)

Spring Onion

1 pack(s)

Steamed Lime & Coriander Basmati Rice

1 unit(s)

Leek

Nutritional information
Nutritional information
Energy (kJ)1523 kJ
Energy (kcal)364 kcal
Fat9.0 g
of which saturates3.0 g
Carbohydrate35 g
of which sugars5.0 g
Protein36 g
Salt2.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensils
Plate
InstructionsPDF
Instructions
Cook the Chicken
Cook the Chicken
1

a) Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the marinated chicken breast. b) Fry until cooked through, turning every few mins to avoid burning (a little charred is fine!), 12-15 mins. iIMPORTANT: The chicken is cooked when it is no longer pink in the middle!

Char the Leek
Char the Leek
2

a) Meanwhile, trim the root and the dark green leafy part from the leek then slice into rounds about 2cm thick. b) Place on a lightly oiled baking tray and season with salt and pepper. c) Roast until soft and charred at the edges, 10 mins. Meanwhile, trim the spring onion then thinly slice. Zest the lime and cut into wedges.

Slice the Chicken
Slice the Chicken
3

a) When the chicken is cooked, transfer to a plate and let rest, then slice each breast in half widthways.

Cook the Rice
Cook the Rice
4

a) While the chicken is resting, cook the rice according to pack instructions.

Finish the Leeks
Finish the Leeks
5

a) Once cooked, remove the leeks from the oven and add the lime zest to the baking tray. b) Mix around to separate the leek discs and distribute the lime zest.

Serve
Serve
6

a) Divide the rice between plates. Top with the charred leeks, the marinated chicken breast and spring onion. b) Serve the lime wedges on the side for squeezing over. Enjoy!