The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Barbecue-style Chicken, Sweetcorn Rice & Slaw
Glaze tender free-range chicken breast in a sticky homemade barbecue sauce (yep, it’s easier to make than you think). Pair with sweetcorn-studded brown rice and crunchy cabbage slaw. Hello, BBQ heaven.
High protein
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 1 British Free Range chicken breast
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 2 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 140g sweetcorn (use half) (sweetcorn, water, salt)
- 2 spring onion
- 25g honey (use a quarter)
- 1 red cabbage (use half)
- 2 carrot
- 1 handful of fresh coriander (use half)
- 1 tbsp chipotle chilli paste (use half) (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 2 garlic clove
- 4 tbsp tomato purée
- 1 unwaxed lime (use half)
Nutritional Information
Calories: 706
Protein: 55g
Carbs: 85g
Fat: 17g
Ingredients
- 1 red cabbage
- 2 carrot
- 2 garlic clove
- 2 British Free Range chicken breasts
- 140g sweetcorn (sweetcorn, water, salt)
- 2 spring onion
- 4 tbsp tomato purée
- 1 handful of fresh coriander
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 25g honey (use half)
- 1 unwaxed lime
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
Nutritional Information
Calories: 617
Protein: 52g
Carbs: 67g
Fat: 16g
Barbecue-style Chicken, Sweetcorn Rice & Slaw
Glaze tender free-range chicken breast in a sticky homemade barbecue sauce (yep, it’s easier to make than you think). Pair with sweetcorn-studded brown rice and crunchy cabbage slaw. Hello, BBQ heaven.
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Cooking Instructions
- Slice the chicken into 2cm thick strips. Heat a medium frying pan with 1/2 tbsp oil on medium heat. Add the chicken and cook for 2 mins, per side, until golden. Season with sea salt and black pepper.
- Make the barbecue sauce. Quarter the lime. Finely chop or crush the garlic and place it into a small bowl. Add the chipotle (to taste), tomato puree, tamari, half the honey, juice from 1 lime wedge and 4 tbsp cold water (2 tbsp water for 1 person) to the bowl and mix.
- Pour the barbecue sauce over the chicken and mix to coat. Cook for 3 mins. Cover with a lid and cook for 5 mins, until the chicken is cooked through. Add a splash of water to prevent burning, if necessary. Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary.
- Roughly chop the coriander. Drain the sweetcorn. Heat a medium frying pan with 1/2 tbsp oil on medium heat. Add the rice and break it up with a wooden spoon. Add the sweetcorn, half the coriander and a splash of water and cook for 2-3 mins, until piping hot.
- Make the slaw; trim and finely slice the cabbage. Coarsely grate the carrots (peel optional). Thinly slice the spring onions. Transfer everything into a bowl with the remaining coriander. Squeeze over the juice from the remaining lime and mix. Season lightly with sea salt and black pepper.
- To serve, spoon the sweetcorn rice and slaw onto warm plates and serve with the barbecue-style chicken.
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