Mexican Spiced Glazed Chicken
with BBQ spiced chips, peas and zesty green beans
Chicken is flattened and floured to achieve maximum crispiness in this simple and tasty recipe. Breen beans and peas are coated in butter and sprinkled with lime zest to elevate and enhance their natural flavours, all accompanied by a side of rustic chips.
The quantities provided above are averages only.
Ingredients
320 grams
Irish Chicken Breast
2 sachet(s)
Mexican Style Spice Mix
1 unit(s)
Lime
75 grams
Green Beans
120 grams
Peas
2 sachet(s)
Honey
2 sachet(s)
BBQ Rub
3 unit(s)
Potatoes
2 sachet(s)
Mayo
(Contains Egg, Mustard)
Not included in your delivery
to taste
Butter
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Flour
Nutrition Values
Utensils
Cooking Steps
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
- Pop the chips onto a large (lined) baking tray.
- Drizzle toss with BBQ rub, salt, pepper and a drizzle of oil. Spread out in a single layer.
- When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
- Mix 2 tbsp flour (double for 4p) and the Mexican spice in a large bowl. Season with salt and pepper.
- Sandwich the chicken between two pieces of baking paper or cling film.
- Bash with the bottom of a pot until it’s 1-2cm thick. IMPORTANT: Wash hands and equipment after handling raw chicken.
- Toss the chicken in the flour to coat.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
- Place a large pan over medium-high heat with a drizzle of oil.
- Season the chicken with salt and pepper.
- Once the oil is hot, lay in the chicken.
- Fry until golden brown, 5-6 mins each side. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Once cooked, remove the chicken from the pan, cover and allow to rest.
TIP: Reserve the pan for later use.
- Meanwhile, boil a pot of salted water.
- Trim the green beans, then cut into thirds. Zest and juice the lime.
- Once the water is boiling, add the green beans and cook until just tender, 4-5 mins. Add the peas to the water and cook for 1 min more.
- Drain in a sieve, then return to the pot, off the heat.
- Stir through the lime zest and a knob of butter. Season with salt and pepper. Cover to keep warm.
- Wipe and return the pan to medium heat.
- Add the honey, lime juice and 1 tbsp butter (double for 4p) to the pan.
- Cook until thickened and sticky, 1-2 mins.
- Once thickened, remove the pan from the heat.
- Add the chicken back to the pan and turn to coat in the glaze.
TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
- Cut the glazed chicken breast into 2cm thick slices, then share between plates.
- Serve the zesty veg and BBQ chips alongside.
- Serve with a dollop of mayo alongside for dipping.
