Mexican chamoy chicken with grains
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Stuart West
Mexican chamoy chicken with grains
This tasty chicken recipe has a delicious apricot, chilli and lime marinade and uses a variety of fibre-rich wholegrains
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
553Kcal
Fat
13gr
Saturates
2gr
Carbs
58gr
Sugars
20gr
Fibre
10gr
Protein
46gr
Salt
0.3gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 2 tbsp apricot jam
- juice of 2 limes
- pinch of chilli flakes
- 1 x 320g pack chicken breast mini fillets
- 1 tbsp olive oil
- 1 red onion, sliced
- 1 red pepper, sliced
- 1 tsp smoked paprika
- ½ x 198g tin sweetcorn, drained
- 1 x 250g pouch ready-to-eat grains or rice mix
- a few mint or coriander leaves, optional
Step by step
- Put the apricot jam, lime juice and chilli flakes in a mini food processor and blend until smooth. Season with a little salt, then coat the chicken pieces in the marinade. Set aside.
- Heat half the oil in a frying pan over a medium heat and gently fry the onion, red pepper and smoked paprika for 15 minutes or until soft, adding a splash of water as you cook to help the peppers soften. Stir the sweetcorn through and keep warm.
- Meanwhile, heat the remaining oil in a griddle pan and fry the chicken pieces over a medium heat for 3-4 minutes on each side, until sticky and cooked through.
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Heat the grains according to pack instructions and then stir through the vegetables. Divide between two bowls and top with the chicken. Scatter with mint or coriander if you like.TipUse a gluten-free grains or rice mix, if required.
