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Writer's picturedownstairsat127

chicken buddha bowl



 

All the best bits in one bowl


 

Serves 4

1 hour


INGREDIENTS


Bulgur wheat 250g (or brown rice, or any grain of your choice)

Chicken breast 300g

Honey 1 tbsp

Lemon 1

Soy sauce 3 tsp

Balsamic vinegar 1 tbsp

Brown sugar 1 tbsp

Worcestershire sauce 2 tsp

Garlic 2 cloves

Paprika 1 tsp

Oregano 1 1/2 tbsp

Olive oil 4 tbsp

Chickpeas 240g tinned and drained

Cumin 1 tbsp

Chilli powder 1 tsp

Red pepper 1

Red onion 1

Avocado 1

Petit pois 100g

Spinach 80g

Coriander 20g

Egg 1 large

Dijon mustard 1 tsp

Olive oil 300ml


METHOD

1. Start by marinating the chicken breasts. Put them in a large bowl and add the honey, the juice of 1/2 lemon, soy sauce, balsamic vinegar, sugar, Worcestershire sauce, 1 crushed garlic clove, paprika, 1 tbsp oregano and 3 tbsp of olive oil. Stir and coat the chicken then leave covered to marinate.

2. Put the bulgur in a pan with 2 cups of water and cook until the grains are soft and the water has been absorbed. Once cooked, place in a dish and leave to cool.

3. Dry the chickpeas and toss into a bowl with the cumin, chilli powder, 1/2 tbsp oregano, 1 tbsp salt, 1 tbsp oil. Heat a large pan and tip in, toasting on all sides for about 10 mins.

4. Slice the red pepper and onion into thin strips, then heat some oil in a small pan and fry with seasoning until slightly soft.

5. Smash the avocado with a squeeze of lemon and season.

6. Cook the petit pois then drain and leave to cool.

7. Smash up a small garlic clove in a bowl. In a larger bowl, whisk the egg yolk with the mustard then very gradually pour in the oil whilst keeping whisking. The mixture should start to thicken. Squeeze in the other half of the lemon to taste then add the smushed garlic. Season.

8. Arrange your bowl with the spinach, bulgur, peppers, peas, chickpeas, chicken, and avocado. Sprinkle on the coriander and drizzle over the aioli.

7. Eat and enjoy


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