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.
Lots of great recipes like this in my books, Recipes from a Normal Mum and The Power of Frozen.
Last year: Chocolate and banana loaf and Easter chocolate brownie cake with Cadbury Crème egg icing and Spiced leg of lamb and Simnel Easter flapjack
Two years ago: Oaty bread and Mixed berry parfait and Lamb koftas and beetroot hummus
Three years ago: Homemade Oreos and Ombre cake and Lemon and coconut cake and Jaffa cakes and All my weaning recipes in one place
Four years ago: Carrot & almond layer cake and Pecan & hazelnut granola and Banana & toffee muffins and Lemon drizzle loaf
Five years ago: Lemon animal biscuits and Oatmeal & fudge cookies and 5 ways with the humble Victoria sponge
Six years ago: Octonauts cupcakes and Walnut, fudge and fleur de sel biscuits
Seven years ago: Mutter paneer and Hot cross biscotti
Mango & Chilli Chicken Rice Bowl
Serves 2
Ingredients:
- 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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