Chilli and lime chicken nourish bowl
By Sarah Henderson
Serves 4-6 / marinade time: 1hr
Marinade: (for a least 1 hour)
3 skinless chicken breasts
1 lime, juiced
1 tsp chilli flakes
1 generous tsp of honey
1/2 tsp cumin
1/2 tsp coriander
1 tsp paprika
1/2 – 1 tsp salt (to taste)
Pepper to taste
Mix all ingredients in a large bowl. Coat chicken breasts in marinade and pop in the fridge.
2x red capsicums
1 tbsp olive oil
Salt and pepper
Pre-heat oven at 180 deg.
Slice capsicums lengthways, pop on a lined oven tray, drizzle with olive oil over and season.
Roast for 20-30mins until the tips begin to brown.
Cook chicken / Fried corn and beans: (on medium heat)
1 can of black beans, drained
1 can of corn, drained
1 red onion, chopped
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp paprika
Heat oil in a large frying pan. Cook chicken breast (using the marinade juices) on each side for 8 mins.
Cover with lid and cook for further 8 mins. Remove chicken from pan and rest.
Leaving the juices in the pan, add in the diced red onion. Cook for 3-5mins.
Add corn, black beans and spices. Cook for further 5-8 mins.
Cook your choice of grain – I used bulgar wheat. This can be done the day before or while the chicken is marinating.
Assemble in a large bowl or plate:
1.5 cups cooked grains – rice, quinoa, bulgar wheat, etc.
1 handful of rocket
2 handfuls of lettuce, chopped up
1/2 avocado sliced
2-3 tbsp Forage & Ferment Wild Mexi Kraut
Fried corn / bean mix, along with all the juices.
Sliced chicken breasts
Garnish with fresh coriander, fresh chilli and sliced limes.
Ara Single Estate Sauvignon Blanc