Fiesta Mexican Glazed Chicken
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Fiesta Mexican Glazed Chicken

Fiesta Mexican 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. Green 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.

Family Friendly
Protein Rich
Calorie Smart
Total Time45 minutes
Cooking Time35 minutes


Serving amount

320 grams

Chicken Breast

2 sachet(s)

Mexican Style Spice Mix

1 unit(s)


75 grams

Green Beans

120 grams


2 sachet(s)


2 sachet(s)


600 grams


2 sachet(s)


(Contains Egg, Mustard)

Not included in your delivery

to taste


to taste


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)2416 kJ
Energy (kcal)577 kcal
Fat12.8 g
of which saturates2.2 g
Carbohydrate74.7 g
of which sugars15.6 g
Dietary Fiber0 g
Protein44.9 g
Cholesterol0 mg
Salt0.97 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Baking Sheet with Baking Paper
Pot with Lid


Make the Chips
  • 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 the tray halfway through.

TIP: Use two baking trays if necessary.

Coat the Chicken
  • Mix 3 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.

Fry the Chicken
  • 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 the chicken into the pan. 
  • Fry until golden brown and cooked through, 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.

Cook the Veg
  • 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.
Finishing Touches
  • 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 to soften, 1 min.

Dish Up
  • 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.
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