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Recipe and image extracted from Super Green Simple and Lean by Sally Obermeder and Maha Koraiem.
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Marinade
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Roast veggies
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Heat of the night chicken bowl recipe
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Serves: 2
Ingredients
Nothing beats using your own fresh produce or materials around the house.
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What to do
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Preheat the oven to 200°C (400°F).
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Mix all the ingredients for the marinade in a small bowl, then rub it all over the chicken, making sure it’s well coated. Set aside.
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Place the veggies in a roasting tray, drizzle with a teaspoon of olive oil, season with a little pink salt and pepper and mix well. Pop the reserved lime halves into the tray as well.
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Place the chicken on top of the veggies and roast for 25–30 minutes, until the chicken has cooked through and the juices run clear.
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While the chicken and veggies are in the oven, cook the pearl couscous according to the instructions on the packet.
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Once the chicken is cooked, remove it from the roasting dish and leave to rest. Then return the veggies to the oven and turn up the heat to 230°C (450°F). Leave the veggies in the oven for another 8–10 minutes, or until they have nicely caramelised.
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While the veggies are in the oven for the final 8–10 minutes, quickly blanch the broccolini in a bowl and cut the chicken into 1.5 cm (⅝ inch) slices. Divide the ingredients equally between two bowls. Add a dollop of yoghurt to the middle. Enjoy!
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