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Chicken & Tomato Grain Bowl

Recipe

Prep time: 5 mins | Cooking time: 35 mins | Serves 2

Spanish | Cardiff Mum | Main

High in fibre, protein, and vitamins, this chicken and tomato grain bowl is the ultimate summer recipe.

Ingredients  

  • 4 Skin On Chicken Thighs
  • 2 Corn On The Cobs
  • 2 Vine Tomatoes
  • 7 Anchovies
  • 250g Cooked Quinoa
  • 2 Tbsp Balsamic Vinegar
  • 10g Fresh Basil

Method

  1. Preheat the oven to 200°C.
  2. Place a frying pan over high heat. Once hot, add the corn and cook until the corn starts to char. Transfer to a board, let it cool then slice the kernels off.
  3. Return the pan to medium-high with a drizzle of olive oil. Add the chicken, skin-side down and cook until golden brown, 5-7 mins. Transfer to a tray, skin side up and roast for 15-20 mins, until fully cooked.
  4. Chop the tomatoes into chunky 2cm pieces, add into a bowl with the corn, basil, anchovies, a sprinkle of salt and the balsamic, mix, set aside.
  5. Reheat the quinoa.
  6. Share the quinoa between bowls. Toss the basil leaves through the tomato salad. Top the quinoa and add the chicken thighs.