Chicken with Sriracha, honey and lime
17th May 2018Last weekend the sun was shining and it really put me in the mood for a fresh-tasting, summery salad – but something a bit more interesting than some chopped up lettuce and tomato.
So I started tinkering with some different flavours and decided that the heat from Sriracha, the sweetness of honey and the bitterness of lime would work together really well.
Experimenting with flavours in the kitchen is a still a new thing for me – but when it works I get really excited! If you’ve started following Dinnspiration on Instagram, you’ll have seen me sharing some photos from this recipe at the weekend, I just couldn’t keep it to myself!
The other great thing about experimenting is that you constantly find ways to improve. The recipe below is actually a slight tweak of the version that you can see in these photos, the main difference being that I marinated the chicken breasts whole whereas chopping them up into smaller pieces will allow them to take on more flavour.
I haven’t checked the weather for next week – but if the sun’s going to be out, then I can highly recommend this for lunch!
Cut the chicken into strips or small cubes and place in a ziplock freezer bag along with all of the marinade ingredients. Seal the bag and place in the fridge for a minimum of 4 hours.
Remove the chicken from the bag and discard the marinade. Cook the meat on a grill or in a frying pan (with some 1 cal spray).
Meanwhile, prepare the couscous as per the packet instructions. This usually involves tipping it into a large bowl along with some boiling water and stirring well. Add the rest of the couscous ingredients at the same time as you add the water. Stir and cover the bowl until the couscous has absorbed all of the water.
Divide the couscous into 5 portions and top with the chicken. If you're preparing this for a week of lunches, put 4 in the freezer and one in the fridge.
Before you leave the house in the morning, add a few dollops of low fat greek yoghurt, a wee drizzle of honey and few blobs of Sriracha sauce. Top with fresh coriander leaves and stick it in your bag.
Servings 5
- Amount Per Serving
- Calories 466
- % Daily Value *
- Total Fat 6.9g11%
- Saturated Fat 1.8g9%
- Total Carbohydrate 56.1g19%
- Protein 45.7g92%
Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Cut the chicken into strips or small cubes and place in a ziplock freezer bag along with all of the marinade ingredients. Seal the bag and place in the fridge for a minimum of 4 hours.
Remove the chicken from the bag and discard the marinade. Cook the meat on a grill or in a frying pan (with some 1 cal spray).
Meanwhile, prepare the couscous as per the packet instructions. This usually involves tipping it into a large bowl along with some boiling water and stirring well. Add the rest of the couscous ingredients at the same time as you add the water. Stir and cover the bowl until the couscous has absorbed all of the water.
Divide the couscous into 5 portions and top with the chicken. If you're preparing this for a week of lunches, put 4 in the freezer and one in the fridge.
Before you leave the house in the morning, add a few dollops of low fat greek yoghurt, a wee drizzle of honey and few blobs of Sriracha sauce. Top with fresh coriander leaves and stick it in your bag.
