24 April 2015

Plate Up. Burrito Bowl

A sunny spring Saturday had me smiling last weekend. After a hectic few weeks [or should I say few months!], I decided to have a quiet day indulging in a lie-in, plenty of book reading and a mini TV marathon. Then when 4pm rolled around it seemed like the perfect time to take a stroll along the river so I threw on a pair of trainers, plugged in my headphones and set off.

Talk about beautiful sunshine. The air is still quite nippy but there were some spectacular blue skies. Check out the sun shining through those branches…

Fulham is such a beautiful area, it surprises me at every turn. Sure there are some grungy bits but it all adds to the personality. I found a lovely little street with pastel coloured homes and just off it was this striking line of bare trees…

By 6pm the chill was started to outweigh the sunshine so I headed for home with a rather grumbling tummy. After an indulgent dinner the night before with a certain member of the royal family [I’ll save that story for another time…], I thought something healthy and delicious was the way to go. Enter: The Burrito Bowl.

What you’ll need (two servings)
2 boneless chicken thighs (skin on)
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon crushed chilli
1 teaspoon cumin
Handful lettuce, chopped
Handful tomatoes, chopped
Handful cheese, grated
3 stalks of spring onion, chopped
1 avocado
1 lemon
A good dollop of Greek yoghurt

What to do
First the chicken. Preheat your oven to 220 degrees Celsius and line a baking tray. Mix together the soy, honey, oil, paprika, chilli and cumin and coat your chicken well. Place on the tray skin side up so it gets nice and crisp, and bake for approx 40 minutes.

Whilst that’s cooking away, prepare your bowl ingredients. Grab two nice large bowls (one for you and one for your friend/partner/mum/you for later) and add in the lettuce, tomatoes, cheese and spring onion. Then make you guacamole by mashing up the avocado with a squeeze of lemon juice and a good season of salt and pepper.

Then it’s the final assembly! When your chicken is done, slice it up and add it into the bowl. Top with the guac and greek yoghurt. Ta da! It all sounds a little fiddly but honest it isn’t. Once you get going it’s a quick and easy meal to whip up. And trust me, the taste is totally worth the effort.

Photos by Krissie.