Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2164 / 516
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep chicken
Lay chicken breasts between two large pieces of cling film. Bash with a rolling pin to flatten. Transfer to a plate. Season with chilli powder, paprika, salt, pepper, and oil. Set aside.
2 Prep salad
Rinse, dry and chop Romaine lettuce leaves. Halve avocado, remove stone and skin, and cut avocado to cubes. Rinse and drain sweetcorn. Halve cherry tomatoes. Finely chop spring onion and coriander. Juice lime (use 1–2 Tbsp). Combine the salad ingredients in a bowl, and add oil, salt, and pepper. Mix well.
3 Prep pineapple and chilli
Cut pineapple to pieces. Remove chilli stems and cut chilli to rings.
4 Cook the chicken
Heat a pan over medium-high heat. Fry the seasoned chicken breasts for 4-5 minutes per side. Flip and add the pineapple pieces and chopped chilli. Fry until the chicken is cooked through and the pineapple is hot. Transfer the chicken to a plate and let rest for 5 minutes before slicing. Serve the chicken and warm pineapple and chilli mixture with the salad.