A summer bowl for these longer summer evenings. A balanced healthy bowl packed full of flavour and put together in the quickest of preparations, you can thank me later for this recipe. With only one dressing needed to cook the chicken in and serve with, it really is a simple bowl, just full of fresh yet smokey flavours. I personally like the flavourings with chipotle to be sweet and zesty so am rather generous with the limes and honey, but don't be afraid to taste test and make to your preference.

Serves: 2 with some leftover chicken for lunches

Cooking time: 40 minutes

Ingredients:

• For the Chicken
  • 600g Boneless Chicken Thighs
  • 1 tsp Chipotle paste

• For the Dressing
  • 6 tbsp 0% Fat Greek Yogurt
  • 1 tsp Chipotle paste
  • 1 Lime Juice
  • 2 tsp Honey
  • 1 tsp Smoked Paprika
  • 2 tbsp Olive Oil

• For the Bowl
  • 150g Basmati Rice
  • Avocado
  • Little Gem Tomatoes
  • 1/4 Pineapple
  • 1/2 Red Onion
  • 1/2 Lime
  • Bunch of Coriander
  • 1/2 Chilli
  • S&P

Instructions:

1. Turn the oven to 180℃ and line a baking tray with foil.
2. Slice the chicken thighs into pieces and put to the side in a bowl with 1 tsp chipotle paste.
3. In a separate bowl, make up the dressing by combining all the ingredients together and mixing until blended.
4. Take 3 tbsp of the dressing and combine with the chicken, tossing until coated.
5. Spread the chicken evenly on the baking tray and put in the oven for 20 minutes.
6. After 20 minutes, remove from the oven and drain some of the juices away, adding 1 tbsp of dressing (ensuring you have some left behind to serve with) and put back in the oven for 5-10 minutes, until beginning to catch.
7. Meanwhile, cook the rice and begin preparing the pineapple salsa.
8. Chop the pineapple into small cubes and put in a bowl along with chopped chilli, coriander, and finely chopped red onion. Toss together with a bit of salt and pepper.
9. Chop the tomatoes, lettuce, and prepare and slice the avocado.
10. Once the rice and chicken are ready, you are ready to serve up. Divide up all the different components between the bowls and drizzle with the remaining dressing.

Serving note: Serve with a couple more slices of lime, bunch of coriander, and an ice-cold beer in the sun for a perfect summer evening listening to Maggie Rogers.