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.
Free-range Barbecue-glazed Chicken, Sweetcorn Rice & Slaw
Glaze tender free-range chicken breasts in a sticky homemade barbecue sauce (yep, it’s easier to make than you think). Pair with sweetcorn-studded brown rice and crunchy cabbage, carrot and spring onion slaw. Hello, BBQ heaven
High protein
1/3 daily fibre
7 plants
Low sat fat
Family classics
Serving size
Ingredients
- 280g sweetcorn (sweetcorn, water, salt)
- 2 carrot
- 4 British Free Range chicken breasts
- 1 red cabbage
- 200g brown rice (100% Brown Rice)
- 4 tbsp tomato purée
- 4 spring onion
- 3 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 handful of fresh coriander
- 1 unwaxed lime
- 25g honey
- 1 garlic clove
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
Nutritional Information
Calories: 591
Protein: 51g
Carbs: 68g
Fat: 13g
Free-range Barbecue-glazed Chicken, Sweetcorn Rice & Slaw
Glaze tender free-range chicken breasts in a sticky homemade barbecue sauce (yep, it’s easier to make than you think). Pair with sweetcorn-studded brown rice and crunchy cabbage, carrot and spring onion slaw. Hello, BBQ heaven
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a large frying pan, a small bowl, a large bowl, a peeler & a grater
Rice time
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Make the slaw
- Trim and finely slice the cabbage. Coarsely grate the carrots (peel optional). Thinly slice the spring onions. Roughly chop the coriander (save half for later)
- Place all into the large bowl with the juice from the lime and 1 tbsp oil. Season with salt and pepper and mix
Chicken time
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the chicken and cook for 4 mins per side, until golden. Season with salt and pepper
- Transfer to the lined baking tray and roast for 6 mins
Make the barbecue sauce
- Finely chop or crush the garlic, then add to the small bowl with the tomato puree, tamari, honey, chipotle paste (add less if you prefer things milder) and 4 tbsp water. Mix to combine
- After 6 mins, spread the barbecue sauce over the chicken and turn to coat
- Return to the oven and continue to roast for a further 8 mins, until cooked through
Last bits & plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Drain the sweetcorn
- Stir the sweetcorn and remaining coriander into the cooked rice. Season with salt and pepper, then serve on plates with the slaw and barbecue chicken. Drizzle over any remaining sauce from the tray
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