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Honey Lime Spiced Chicken

Honey Lime Spiced Chicken

with Bulgur Kidney Bean Pilaf
4.0(2.4K)
Mimi Morley
Mimi MorleyUpdated on March 28, 2026
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Calories
: 
589 kcal
Protein
: 
42g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Cereals containing gluten
  • Celery
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1

Red Kidney Beans

1

Chicken Stock Powder

75

Greek Style Natural Yoghurt

(Contains: Milk)

120

Bulgur Wheat

(Contains: Cereals containing gluten)

210

Diced Chicken Thigh

15

Honey

1

Garlic Clove

½

Lime

1

Mexican Style Spice Mix

1

Green Pepper

(May contain traces of: Celery)

Not included in your delivery

240

Water

Energy (kcal)589 kcal
Energy (kJ)2464 kJ
Fat16 g
of which saturates5 g
Carbohydrate68 g
of which sugars12 g
Protein42 g
Salt1.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Kettle
•Colander
•Knife
•Medium Saucepan
•Grill Pan
•Bowl

Instructions

PDF
Get Prepped
1

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.

Start the Bulgur
2

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.

Bulgar Time
3

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.

Cook the Pepper and Chicken
4

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.

Finish off
5

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.

Serve!
6

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!

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