Honey-Chipotle Chicken

with Vegetable Barley

35 MIN

2 Servings

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From the Test Kitchen

In this dish, simply seared chicken gets irresistibly sweet-hot flavor from a bold, Mexican-style combo of honey, lime juice, and fiery chipotle paste—delightfully tempered by a drizzle of sour cream brightened with fresh lime zest. We’re bringing it all together over a hearty bed of barley mixed with sautéed sweet peppers and juicy fresh tomatoes.
7-10 PersonalPoints range per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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Dietary Information

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Carb Conscious 600 Calories or Less

Nutrition

PER SERVING
Calories

470 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Chicken Breast Strips
½ cup Pearled Barley
1 Lime
4 oz Grape Tomatoes
2 cloves Garlic
4 oz Sweet Peppers
2 tsps Chipotle Chile Paste
¼ cup Sour Cream
2 tsps Honey

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the barley

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the barley and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly.

2 Prepare the ingredients & make the honey-chipotle sauce

Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes; place in a large bowl and season with salt and pepper. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Quarter the lime. In a bowl, combine the sour cream and lime zest; season with salt and pepper. In a separate bowl, whisk together the honey (kneading the packet before opening), the juice of 2 lime wedges, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

3 Cook the chicken

Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 2 to 3 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Loosely cover with foil to keep warm.

4 Cook the peppers

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the bowl of seasoned tomatoes.

5 Finish the barley & serve your dish

To the bowl of cooked peppers and tomatoes, add the cooked barley, the juice of the remaining lime wedges, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the cooked chicken, honey-chipotle sauce, and lime sour cream. Enjoy!