Recipe: Lemon Chicken Bowl

Lemon Chicken bowlI wrote the other day about my love for lemons, their brightness lifts many a dish; both sweet and savoury, they are one of my kitchen essentials.

Here I used lemon to add a touch of zing to chicken, served as a bowl.  We eat bowls fairly often – not literally crunching the crockery – but a bowl meal – vegetables, grains and protein all served as one complete meal in a bowl.    Bowls are infinitely adaptable; serve warm, hot or cold,  they cater for all tastes, if you want to be healthier you can add far more vegetables, if you need comforting, then add in some extra carbs.    I cook with my next bowl in mind – steam extra grains, marinade some extra protein, buy an extra bag of salad leaves – all are perfect for a bowl.

For this bowl I layered peppery crunch watercress, gently steamed tenderstem broccoli, a cup of leftover steamed brown rice and some roasted butternut squash from the fridge.   I cooked some chicken – the only really hands on part of the process – it had been prepped in advance – cut up and frozen in its marinade; a useful trick to maximise flavour. The hot chicken wilted some of the leaves, and to finish off I scattered some seeds over for extra flavour and texture.   Delicious!

Recipe: Lemon & Soy Stir Fried Chicken – Perfect for Bowls!

Serves 2

Juice of 1 small lemon
2 tbs light soy sauce
2 tbs olive oil
1 large chicken breast – cut into 1/2″ cubes

Whisk the lemon juice, soy sauce and oil together with a fork and pour over the chicken pieces.

Leave to marinade for an hour or so, or pack into a plastic box, or jam jar and freeze.

To cook simply fry the chicken in a splash of oil until cooked through.   Pour over the remains of the marinade at the end of the cooking and let it simmer and thicken for a few minutes.

Aero LogoOne reason for my lemon love is that I have been asked to be a flavour ambassador by Aero who are shortly launching a new flavour – which you can vote for! Pop over to their facebook app and place your vote for Lemon, Strawberry, Cappuccino or White Chocolate.

Results will be announced in January and the new flavour will be available in March. More information is on the Aero Facebook page.

Aero vote

For some more lemon love check out Katie’s Courgette, Thyme and Lemon Drizzle Cake and all my other lemon recipes.

To check out the opposition Sarah  is on team coffee and has made some lovely looking mini coffee cupcakes.

This is a sponsored post. I have been paid a fee to be an Aero Flavour Ambassador and to promote the campaign. Recipe is my own work and all opinions are my own.

Visit the Fuss Free Flavours Giveaways Page for a chance to win some amazing prizes!
About Helen

Helen Best-Shaw is a freelance food & writer, photographer who has been writing about achievable, affordable and mostly healthy food on Fuss Free Flavours since 2007. She also contributes articles, recipes and photos to a number of online and print food magazines. Please do contact me if you would like to discuss commissioning work.

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Comments

  1. Wow Helen, this seriously looks amazing! So simple, but so fresh and delicious. I’ve been struggling to come up with some simple healthy meals, and this ticks all the boxes. Live the idea of freezing in marinades. Will definitely be making it this week!

  2. I’m with you Helen, lemon is a brilliant ingredient. I like to add the zest of a lemon to my tomato sauce for pasta, just lifts it into the heavens!!! I’m loving the look of your lemon chicken bowl – fresh, green and delicious – I could eat that right this second!!!

  3. A gorgeous idea. Love lemon too. I love the idea of bowl food – such a comfort in the winter to hold the bowl of warm food. I do freeze in marinade too sometimes but should do more often as the effect is so much better.

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