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.
Always refer to the product label for the most accurate ingredient and allergen information.
Chicken Stock Powder(ContainsCelery)
Diced Chicken Thigh
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!