MONDAY Mexican chamoy chicken with grains
SERVES 2 GF DF HANDS-ON TIME15 MINS TOTAL TIME25 MINS
◆ 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
1 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. 2 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. 3 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. 4 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. *Use a gluten-free grains or rice mix, if required. 553cals; 13g fat (2g sat fat); 46g protein; 10g fibre; 58g carbs; 20g total sugars; 0.3g salt sainsburysmagazine.co.uk 10
NOTES Instead of the usual rice,
pasta and potatoes, experiment with a variety of wholegrains as an easy way to eat more fibre. Eating wholegrains could reduce the risk of obesity, heart disease and type 2 diabetes.