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Smoky Mexican Style Chicken Breast

Smoky Mexican Style Chicken Breast

with Creamy Chipotle Orzo, Baby Plum Tomatoes and Cheese
4.0(24)
Recipe Development Team
Recipe Development TeamUpdated on April 01, 2026
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Calories
: 
737 kcal
Protein
: 
49.5g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Milk
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

180 grams

Orzo

(Contains: Cereals containing gluten)

2 unit(s)

Garlic Clove

1 unit(s)

Onion

125 grams

Baby Plum Tomatoes

1 sachet(s)

Mexican Style Spice Mix

2 unit(s)

British Chicken Breasts

20 grams

Chipotle Paste

10 grams

Chicken Stock Paste

75 grams

Creme Fraiche

(Contains: Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

20 grams

Wild Rocket

Not included in your delivery

1 tsp

Sugar

125 milliliter(s)

Water for the Sauce

1 tbsp

Honey

Energy (kJ)3084 kJ
Energy (kcal)737 kcal
Fat23 g
of which saturates11.4 g
Carbohydrate88.2 g
of which sugars19.6 g
Dietary Fibre3.9 g
Protein49.5 g
Salt2 g
Potassium32.6 mg
Calcium21.6 mg
Iron0.1 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Sieve
•Kettle
•Large Saucepan
•Baking Tray
•Large Bowl
•Aluminum Foil
•Large Frying Pan

Instructions

PDF
Cook the Orzo
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

Pour the boiled water into a saucepan with 1/2 tsp salt and bring back to the boil.

When boiling, add the orzo to the water and bring back to the boil. Cook until tender, 10 mins. Once cooked, drain in a sieve and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Meanwhile, peel and grate the garlic (or use a garlic press). Halve, peel and thinly slice the onion.

Prep the Tomatoes
2

Halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper.

Fold the foil, sealing on all sides to create a parcel. Pop onto a large baking tray.

When the oven is hot, roast the parcel on the bottom shelf until softened, 15-20 mins.

Meanwhile, pop the Mexican style spice mix into a large bowl, season and mix to combine. Add the chicken to the bowl and toss to coat well. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Sizzle the Chicken
3

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

Once hot, lay the chicken flat in the pan. Fry until browned all over, 5 mins each side.

Once the chicken is browned, pop it onto a lined baking tray. Bake on the middle shelf of your oven until cooked through, 10-12 mins. IMPORTANT:  The chicken is cooked when no longer pink in the middle.

Start the Sauce
4

Heat a drizzle of oil in the (now empty) frying pan on medium-high heat (no need to clean).

Once hot, add the onion to the pan and stir-fry until softened, 4-5 mins.

Add the garlic and chipotle paste and stir-fry for 1 min. 

Stir in the chicken stock paste, sugar and water for the sauce (see pantry for both amounts) and mix to combine. Bring to the boil, then reduce the heat and simmer the sauce until slightly thickened, 2-3 mins. 

Finishing Touches
5

Once the sauce has thickened, stir the creme fraiche and hard Italian style cheese into the sauce.

Add the roasted tomatoes and cooked orzo to the sauce and mix together. Taste the orzo and season with salt and pepper if needed. Add a splash of water if you feel it needs it.

When the chicken is cooked, drizzle over the honey (see pantry for amount) and turn to coat.

Serve
6

Divide the orzo between bowls and top with the cooked chicken. 

Sprinkle the rocket leaves on top to finish. 

Enjoy!

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