This healthy bowl is more like a treat bowl, it’s super good for you and you wouldn’t even know it! Spicy tender baked chicken is served with fluffy rice with fresh ingredients like avocado and refreshing tomato and red onion salsa. Low on calories, high in fibre and protein – this is a great light dinner recipe!
4 medium free-range, skinless and boneless chicken breasts
2 teaspoons ground cumin
1/4 teaspoon of cumin seeds
1/2 teaspoon smoked paprika
1/2 teaspoon ground coriander
Pinch of garlic salt (opt) or 1 clove of garlic, minced
Juice of 1 lime
1 tablespoon olive or vegetable oil
Fresh cooked rice, sweetcorn, tomato salsa, avocado slices, mixed beans and lime wedges
1. For the chicken, I like to marinate in advance. In a small bowl combine all the spices with oil, mix together. Then prick the chicken all over with a fork, now brush the marinade over the chicken on both sides, squeeze over the lime juice, cover and allow to marinate for a few hours or overnight.
2. When you’re ready to cook the chicken, preheat your oven to 160 degrees Fan/180°C/350°F/Gas Mark 4. Bake the chicken covered with some tin foil for 45-60 minutes or until completely cooked through. Once cooked leave it to rest for 5-10 minutes.
3. To serve spoon the cooked rice into your bowl, slice up you chicken, then place that on top of the rice. I like to serve these bowls with sweetcorn, avocado slices and tomato salsa but you can top them with anything you like. Garnish with lime wedges and chopped coriander or parsley.