Sweetcorn and Chicken Rice Bowl

Ingredients

Chicken

• 700–800g skinless boneless chicken thighs
• 2 tsp smoked paprika
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp granulated garlic
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp oil

Rice

• 300g basmati rice
• ½ tsp salt

Sweetcorn

• 1 tin of sweetcorn, approx. 300g
• 1 tsp butter
• 1 tsp smoked paprika
• Salt, for taste

Sauce

• 4 tbsp mayonnaise
• 4 tbsp Greek yogurt
• 1 lime for juice
• 2 cloves garlic, grated
• salt to taste
• black pepper, for taste
• 1 tsp chilli powder

Garnish

• fresh corriander
• ½ red onion
• 1 lime

Method

Peel and grate the garlic, and squeeze the lime for its juice.

Mix all the sauce ingredients (mayonnaise, Greek yoghurt, chilli powder, salt, and pepper with the grated garlic and lime juice) until smooth, and set aside for later.

Combine the oil with the spices (smoked paprika, chilli powder, ground cumin, granulated garlic, salt, and pepper) and coat the chicken, letting it marinate for a few minutes.

Cook the chicken in a hot grill pan (or frying pan) until golden brown and cooked through, about 7 – 8 minutes per side.

Meanwhile…

Rinse the rice thoroughly and cook it in lightly salted water according to the packet instructions, then drain.

For the sweetcorn, melt the butter in a pan, then add the sweetcorn, smoked paprika, and salt.

Cook for 2 – 3 minutes until lightly browned.

Remove from the heat and set aside.

For the garnish, peel and thinly slice the red onion, chop the fresh coriander, and cut the lime into quarters.

Time to assemble our meal

Cut the chicken into pieces.

Divide the rice into portions and place them in bowls.

Add the chicken pieces to each bowl, sprinkle with the sweetcorn, and arrange the red onion slices.

Drizzle gently with the sauce and top with the chopped coriander.

You can also drizzle with lime juice.

Enjoy!