Sticky Glazed Chicken Breast and Chipotle Pilaf
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Sticky Glazed Chicken Breast and Chipotle Pilaf

with Caramelised Onion, Peas and Soured Cream


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 Time45 minutes
Cooking time25 minutes


serving amount

1 unit(s)


240 grams

Diced British Chicken Breast

2 unit(s)

Garlic Clove

15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

150 grams

Basmati Rice

15 grams

Vegetable Stock Paste

(Contains Celery)

1 sachet(s)

Lemon & Herb Seasoning

120 grams


20 grams

Chipotle Paste

75 grams

Soured Cream

(Contains Milk)

Not included in your delivery

½ tsp


300 milliliter(s)

Water for the Rice

1 tbsp


20 grams



Nutritional information

Energy (kJ)2930 kJ
Energy (kcal)700 kcal
Fat20.1 g
of which saturates10.4 g
Carbohydrate88.5 g
of which sugars18.4 g
Protein44.6 g
Salt2.28 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Large Saucepan
Small Bowl
Large Frying Pan



Halve, peel and thinly slice the onion.

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

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and soft, 8-10 mins.


Meanwhile, peel and grate the garlic (or use a garlic press).

Once the onion is golden, stir in the cider vinegar and sugar (see pantry for amount) and allow the vinegar to evaporate, 1 min.


Stir the garlic into the onions and fry for 1 min, then add the rice and stir until coated, 1 min.

Add the vegetable stock paste and water for the rice (see pantry for amount) and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins (the rice will continue to cook in its own steam). 


Once the rice is off the heat and steaming, sprinkle the lemon & herb seasoning over the chicken and season with pepper.

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

Once hot, add the chicken and fry until golden brown and cooked through , 2-3 mins each side.

Add the honey (see pantry for amount) and turn the chicken so it's nicely glazed, then remove from the heat. Cover to keep warm. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.


Once the rice is ready, fluff it up with a fork and stir in the peas, chipotle paste (add less if you'd prefer things milder) and butter (see pantry for amount). 

Pop the lid back on and allow the peas to heat through, 1 min.

Taste and season with salt and pepper. 


Share the chipotle pilaf between your bowls and drizzle over the soured cream.

Top with the glazed chicken to finish.



Step 2 MOD: If you’ve chosen chicken instead, no need to prep. IMPORTANT: Wash hands and utensils after handling raw meat. 

Step 4 MOD: Season the chicken with the lemon & herb seasoning, then fry until golden brown and cooked through, 8-10 mins instead. Continue as instructed. IMPORTANT: Cook so there's no pink in the middle.