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BBQ Chicken + Homemade Slaw

20 Minute BBQ Chicken + Homemade Slaw. So easy, great for a weeknight speedy dinner in the summer.

Serves: 2 Time: 20 minutes



  • 100g Sweetcorn, drained

  • 150g Carrot, grated

  • 150g Red Cabbage, finely sliced

  • 1 Lime, quartered and juiced

  • 1 Tablespoon Oil

  • 1 Pack Microwavable Rice

  • 2 Garlic Cloves, minced

  • 2 Tablespoons Tomato Puree

  • 2 Spring Onions, finely sliced

  • 2 Tablespoons Tamari

  • 2 Teaspoons Chipotle or Harissa Paste

  • 2 Teaspoons Honey

  • 2 Chicken Breasts, sliced into strips

  • 1 Small Handful Fresh Coriander, roughly chopped


  1. Heat a medium-sized non-stick pan with half the oil on medium heat, add the chicken strips and season with black pepper. Cook for 2 mins each side until turning golden.

  2. Next, put the garlic into a small mixing bowl. Combine with the chipotle paste, tomato puree, tamari, honey, the juice from 1⁄4 of the lime and a good splash of cold water. Pour the sauce into the pan with the chicken and coat. Cook for 3 mins, then a further 5 mins with a lid on, until chicken is tender and cooked through (add more water to the sauce if needed).

  3. Heat a medium-sized non-stick pan with the remaining oil on medium heat, add the brown rice, 2 tbsp water, sweetcorn and half of the coriander. Cook for 5 mins.

  4. Finally, place the cabbage, carrots and spring onions in a bowl with the remaining coriander. Squeeze over the juice from the remaining lime.

  5. Serve the BBQ chicken on a bed of the sweetcorn rice and homemade slaw on the side. Enjoy!


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