Mexican-Spiced Chicken

with Barley, Salsa Macha & Lime Mayo

35 MIN

2 Servings

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From the Test Kitchen

In this flavorful dish, Mexican-spiced chicken is sautéed alongside a duo of tomatoes and bell pepper. You’ll then toss the vegetables with warm barley to make a hearty grain salad, and finish the dish with a drizzle of lime mayo and salsa macha—a beloved Mexican condiment that combines dried chile peppers, nuts, seeds, and olive oil for deliciously bold, spicy flavor.
13-16 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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Nutrition

PER SERVING
Calories

700 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Boneless Chicken Breast Pieces
½ cup Pearled Barley
3 Tbsps Roasted Peanuts
1 tsp Black & White Sesame Seeds
1 Lime
4 oz Grape Tomatoes
2 Scallions
2 tsps Chipotle Chile Paste
4 tsps Honey
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
2 Tbsps Mayonnaise
1 Bell Pepper

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 and return to the pot.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Cut the white bottoms of the scallions crosswise into 1-inch pieces; thinly slice the hollow green tops. Halve the tomatoes.

3 Cook the vegetables

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the prepared white bottoms of the scallions and halved tomatoes; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

4 Cook the chicken

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Transfer to a plate.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

5 Make the salsa macha & lime mayo

Meanwhile, finely chop the peanuts. Quarter the lime. In a bowl, combine the chopped peanuts, sesame seeds, honey (kneading the packet before opening), the juice of 2 lime wedges, a drizzle of olive oil, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Taste, then season with salt and pepper if desired. In a separate bowl, combine the mayonnaise and the juice of the remaining lime wedges; season with salt and pepper.

6 Finish the barley & serve your dish

To the pot of cooked barley, add the cooked vegetables and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked chicken over the finished barley. Top the chicken with the salsa macha and lime mayo. Garnish with the sliced green tops of the scallions. Enjoy!