Gah! I have blog guilt. As if mum guilt wasn’t enough I feel neglectful of this little old blog here. I have been so busy with Mrs Bell’s Brownies (the launch was great and it has continued to be really great – if a little busy) that something had to give. And those things were the blog, my diet (as in what I eat, not that I have stopped trying to lose weight – I wasn’t trying to do that… look what I’m saying is that I have eaten a lot of takeaways lately), and sleep. All three were neglected in spades. Still, such is life.
If you want the full lowdown on what I’ve been up to then take a look at my newsletter as it’s ALL in there. Everything. You can see it here.
But I am back and I need to tell you that this here rice bowl is just what I needed to restore some sense of order and calm. I hope you like it.
Mango & Chilli Chicken Rice Bowl
- 2 tbsp olive oil
- ½ tsp chilli powder
- 2 cloves garlic, peeled and crushed
- 2 tbsp fresh lemon juice
- 2 skinless chicken breasts
- 1 red onion, peeled and roughly chopped
- 1 green pepper, deseeded and roughly chopped
- 1 sweet potato, peeled and diced into 3cm chunks (about 200g)
- 200g brown rice or a ready cooked rice pouch
- 450g diced mango(1 large)
- 1 tbsp red wine vinegar
- 2 tbsp coconut milk
- 1 tsp freshly ground black pepper
- 1 tsp chilli flakes or fresh red chillies to garnish
Preheat the oven to 200C/180C fan/gas mark 6. Line a baking tray with non stick baking parchment.
Stir together (or shake in a clean jam jar) the olive oil, chilli, garlic and lemon juice to make a marinade. Toss the chicken, onion, pepper and sweet potato in the marinade and place onto the lined baking tray. Bake for 35 minutes until the chicken is cooked through the vegetables charred.
In the meantime assemble the rest of the buddha bowl. Prepare the rice according to the packet instructions and arrange in the bowls with half the diced mango. Blend together the other half of the diced mango, red wine vinegar, coconut milk and black pepper. Once the chicken and vegetables are cooked through add to the bowls before drizzling with the dressing and sprinkling with chilli flakes or fresh chilli if you prefer.
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