FCD: Caribbean Sweet Chilli Chicken & Coconut Rice Bowl

Serves 1

A colourful, vibrant lunch with fragrant coconut rice, sweet chilli chicken, roasted peppers, sweetcorn, beans, caramelised pineapple and a creamy lime hummus drizzle.

Ingredients:

From the Freezer

• 1 portion cooked coconut rice (150–180g)

• 125–150g cooked sweet chilli chicken, sliced or diced

• 50g sweetcorn

• 50g kidney beans

• 50g pineapple, diced

• 1½ tbsp salsa

• 2 tbsp hummus

• ½ red pepper, sliced

• 1 handful sliced spring onion

• Small handful of coriander (optional but recommended)

• ½ lime

• 1 tbsp roughly chopped cashews (or use all sesame seeds if you don't have enough cashews)

• 1 tsp sesame seeds

From the Pantry

• 1 tsp olive oil

• Freshly ground black pepper

• Pinch of chilli flakes (optional)

Method:

1. Roast the pepper

Preheat the oven to 200°C fan. Toss the pepper with the olive oil and a little black pepper. Roast for 20–25 minutes until softened and lightly charred.

2. Caramelise the pineapple

Heat a dry frying pan over a medium-high heat. Add the diced pineapple. Cook for 3–4 minutes, turning occasionally, until lightly caramelised. Remove from the pan.

3. Warm the chicken

Using the same pan, gently heat the sweet chilli chicken until piping hot.

If it looks a little dry, add 1 tablespoon of water, cover with a lid for a minute and let it steam gently.

4. Heat the rice and vegetables

Heat through the coconut rice, kidney beans and sweetcorn until hot.

5. Make the lime hummus drizzle

Mix together:

• 2 tbsp hummus

• Juice of ¼–½ lime

• 1 tbsp water

Stir until smooth and drizzleable. Taste and add a little more lime if you'd like it brighter.

6. Toast the topping

In a dry frying pan, toast:

• 1 tsp sesame seeds

• 1 tbsp chopped cashews (or just use 2 tsp sesame seeds if you're saving the last few cashews)

  
  

Cook for 2–3 minutes until fragrant and lightly golden.

Assemble:

Layer into your bowl:

• Coconut rice

• Sweet chilli chicken

• Sweetcorn

• Kidney beans

• Roasted peppers

• Caramelised pineapple

• Spoon over the salsa.

• Drizzle generously with the lime hummus.

Finish with:

• Toasted sesame/cashew topping

• Spring onion

• Coriander

• Black pepper

• Chilli flakes (optional)