HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoney Lime Spiced Chicken
Honey Lime Spiced Chicken

Honey Lime Spiced Chicken

with Bulgur Kidney Bean Pilaf

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Looking for a tasty midweek dinner option? Try cooking up our Honey Lime Spiced Chicken in just 20 minutes for a balanced and tasty dinnertime.

Allergens:Cereals containing GlutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Green Pepper

1 unit(s)

Garlic Clove

½ unit(s)


1 pack(s)

Kidney Beans

1 sachet

Mexican Spice

120 grams

Bulgur Wheat

(ContainsCereals containing Gluten)

1 sachet

Chicken Stock Powder

210 grams

Diced Chicken Thigh

1 sachet


75 grams

Greek Style Yoghurt


Not included in your delivery

240 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2464 kJ
Energy (kcal)589 kcal
Fat16.0 g
of which saturates5.0 g
Carbohydrate68 g
of which sugars12.0 g
Protein42 g
Salt1.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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Fill and boil your kettle. Halve the pepper and discard the core and seeds. Slice into thin strips, chop the strips into 3 pieces widthways. Peel and grate the garlic. Zest and halve the lime. Drain and rinse the kidney beans in a colander.


Heat a drizzle of oil in a medium saucepan on medium high heat. Once hot, add the garlic and half the Mexican spice. Stir and cook for 1 minute.


Pour the water for the bulgur wheat (see ingredients for amount) into the saucepan with the garlic and spice.Bring to the boil. Stir in the bulgur, kidney beans and chicken stock powder, bring back up to the boil and simmer for 1 minute. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.


Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Once the pan is hot, add the green pepper and chicken, season with salt and pepper. Stir fry until the pepper has softened and browned, and the chicken is browned and cooked through, 7-10 mins. TIP: Only stir a few times in order to get some colour on the pepper and chicken. IMPORTANT: The chicken is cooked when no longer pink in the middle.


Once the pepper and chicken are cooked, add the remaining Mexican spice, lime zest and honey to the pan. Stir together and cook until the honey has caramelised and darkened slightly, 1-2 mins. Remove from the heat.


Add a squeeze of lime to the bulgur, then fluff it up with a fork. Taste and season with salt and pepper if you feel it needs it. Spoon into bowls and top with the chicken and pepper pieces.Top with a spoonful of Greek yoghurt and a grind of pepper. Serve with the remaining lime cut into wedges alongside. Enjoy!