Chicken Burrito Bowls - for 4 servings
Ingredients
2 boneless, skinless chicken breasts
3 bell peppers, any color, sliced
1 large red onion, sliced
2 tablespoons olive oil
1 tablespoon taco seasoning
salt, to taste
pepper, to taste
1 jar salsa
680g brown rice, cooked
1 can black beans, drained and rinsed
1 can corn
100g shredded cheddar cheese
1 lime, sliced into wedges
Method
Preheat oven 200˚C
Line a baking sheet with foil
Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil
Sprinkle the taco seasoning evenly over both sides of the chicken breasts
Sprinkle salt and pepper on the bell peppers and onions, tossing to coat
Top each chicken breast with a generous pour of salsa
Bake in a preheated oven for 25 minutes
Rest chicken for 10 minutes, before slicing into strips
Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked bell peppers, and onions, and sliced chicken.
Garnish with fresh cilantro and a lime wedge.
Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
Quesadilla
Ingredients
8 ready-made flour tortillas
250g mature cheddar, grated
300g cooked chicken, thickly sliced
½ red onion, finely sliced
60g jalapeno chillies, roughly chopped
4 tbsp mayonnaise
2 tbsp olive oil
Method
For quesadilla, place four of the tortillas onto a board and cover each with the grated cheese.
Divide the chicken, red onion, jalapeno chillies and coriander equally over the cheese-covered tortillas
Spread the mayonaise onto one side of each of the remaining four tortillas and place mayonnaise-side down onto the filled tortillas.
Heat a frying pan and add the oil. Carefully place a quesadilla into the frying pan and cook over a medium heat for 3-4 minutes, until crisp and golden and the cheese filling is melting.
Carefully turn the quesadilla over and cook on the other side for a further two minutes, or until crisp and golden.
Remove from the pan and set aside to keep warm. Repeat with the remaining quesadillas.
Cut the quesadillas into quarters and serve fresh and hot.
Buddha bowl
Ingredients
For the eggs
2 free-range eggs
80ml soy sauce
2 tsp rice vinegar or white wine vinegar
1 tsp sugar
For the buddha bowl
1 large sweet potato, cut into 2cm/¾in cubes
1 large aubergine, cut into 3cm/1¼in cubes
2 tbsp olive oil
1 tbsp soy sauce
2 tsp honey
pinch chilli flakes, plus extra to serve
150g short-grain brown rice
For the sesame spinach
250g/9oz spinach
1 tbsp tahini
2 tsp soy sauce
2 tsp rice vinegar or white wine vinegar
1 tsp toasted sesame seeds, plus extra to serve
To serve
100g radishes, thinly sliced
100g spring onions thinly sliced
Method
Prepare the eggs. Bring a pan of water to the boil, gently lower the eggs in and cook for 6 minutes. Spoon them into a bowl of iced water immediately and leave to cool.
Meanwhile combine the soy sauce, vinegar and sugar with 50ml water in a large jar. Screw the lid on tightly and shake for a minute until the sugar has dissolved.
Peel the eggs, then put them in the jar with the soy sauce dressing. Seal the lid then chill for at least 2 hours, but ideally 6 hours.
Drain the eggs and keep chilled in an airtight container until ready to use.
Preheat the oven to 200˚C . Tip the sweet potato and aubergine into a large roasting tin, add the oil, soy sauce, honey and chilli flakes and toss everything together.
Roast for 25–30 minutes until the vegetables are soft and sticky, giving everything a turn and a shake a couple of times during cooking.
Meanwhile, cook the rice according to the packet instructions.
Tip the spinach into a large bowl, cover and microwave on high for 2 minutes until wilted. Alternatively, cook in a saucepan over a high heat with a splash of water for 2–3 minutes until wilted. Tip the spinach out onto a clean tea towel, wrap up tightly and squeeze out as much excess liquid as possible. Return the spinach to the bowl and stir in the tahini, soy sauce, vinegar and sesame seeds.
Spoon the rice into deep bowls and top with the roast vegetables, spinach and sliced radishes and spring onion. Halve the eggs and place on top of the rice. Scatter over a pinch of chilli flakes and sesame seeds, then serve.
The eggs will keep for up to a week in an airtight container in the fridge, so you can make a double batch of the recipe above and keep them to add to salads, ramen, or just as a quick protein-rich snack.