Honey and Lime Chicken

Honey and Lime Chicken

with Rice and Veggie Pilaf

Read more

A quick and simple marinade made of soy, lime, and honey gives this chicken a sticky and sweet taste. The charred corn and pepper stir-fry adds a crunchy bite, while the fragrant rice rounds out the dish.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time10 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 unit

Chicken Breasts

1 unit


3 tbsp


1 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

1 cup

Basmati Rice

56 g

Red Onion, chopped

454 g

Corn Kernels

160 g

Sweet Bell Pepper

7 g


1 unit

Chicken Broth Concentrate

Not included in your delivery

2 tbsp


2 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2720 kJ
Calories650 kcal
Fat13 g
Saturated Fat3 g
Carbohydrate86 g
Sugar6 g
Dietary Fiber3 g
Protein46 g
Cholesterol125 mg
Sodium600 mg
Utensilsarrow down iconarrow down icon
Measuring Cups
Medium Pot
Paper Towel
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon

Charring' means to scorch the surface. In cooking terms, it means to deeply brown the surface of the meat or vegetable. This technique works best in a dry pan, without oil. Wash and dry all produce.* In a medium pot, add 2 1/2 cups water and broth concentrate. Cover and bring to a boil over high heat. Meanwhile, roughly chop cilantro. Core, then cut bell peppers into 1/2-inch pieces. Zest, then juice half the lime. Cut remaining lime into wedges.


To boiling water, add rice and reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. Meanwhile, pat chicken dry with paper towel, then cut into 1/4-inch slices. Season with salt and pepper.


Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then onions and peppers. Cook, stirring occasionally, until softened, 2-3 min. Add corn. Cover and cook, stirring once halfway through cooking, until corn is 'charred' or dark golden-brown, 4-5 min.


Transfer veggies to a plate and cover to keep warm. To the same pan, add another 1/2 tbsp oil. Add half the chicken. Cook, stirring occasionally, until chicken is golden-brown, 5-6 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**) Transfer to a plate and repeat with another 1/2 tbsp oil and remaining chicken.


When done, return first batch of chicken, honey and soy sauce to the pan. Cook, stirring together, until chicken is coated and sauce is reduced, 2-3 min. Remove pan from heat, then stir in lime zest and 1 tbsp lime juice. When rice is done, fluff with a fork. Stir in half the cilantro. Season with salt with pepper.


Répartir le riz, les légumes et le poulet dans les assiettes. Napper de la sauce restée dans la poêle. Saupoudrer du reste de coriandre et arroser du jus d'un quartier de lime, au goût.