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Taftouuf😍
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Thursday 17 September 2026 20:09:22 GMT
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Wholefoods Episode 4 - Honey lime chicken rice bowl with charred sweetcorn + black bean salad 🍯🍋‍🟩 Protein 47g / Calorie 702  Recipe (serves 1):  -Mix 1 tsp honey, the zest and juice of 1/2 lime, 1 tsp extra virgin olive oil, 1/2 tsp smoked paprika, 1/2 tsp ground cumin and 1/2 tsp garlic powder in a bowl, add the chicken breast and coat evenly, then leave to marinate for at least 15 minutes. -Cook dry brown rice according to packet instructions. Once cooked, stir through 1 tbsp chopped parsley and a squeeze of lime juice while still warm. -Heat a frying pan over medium-high heat, add the marinated chicken and cook for 5 minutes on each side until caramelised and cooked through, then transfer to a board and leave to rest for at least 5 minutes before cutting into cubes.  -Optionally, mix 1 tbsp honey, squeeze of half a lime and 1/3 tsp chilli powder, microwave for 20 seconds and mix into the chicken once cooked and chopped for an extra glaze.  -Reduce the heat slightly, add 60g sweetcorn to the same pan and cook for 3–4 minutes, stirring occasionally, until lightly charred, then transfer to a bowl. -Add 60g black beans, the charred sweetcorn, 1 1/2 tbsp finely diced red onion and the remaining chopped parsley to the bowl, squeeze over a little lime juice, season lightly with salt and mix well. -Blend 1/2 ripe avocado, 2 tbsp 0% Greek yoghurt, 1 tbsp parsley, 1 tsp garlic powder, the juice of 1/2 lime, a pinch of sea salt and 1–2 tbsp water until smooth and spoonable. -To assemble, spoon the herby rice into a bowl, top with the diced chicken and the corn and bean salad, then finish with the avocado yoghurt sauce. #ricebowl #wholefoods #chickenrecipe #healthyrecipe #highprotein
Wholefoods Episode 4 - Honey lime chicken rice bowl with charred sweetcorn + black bean salad 🍯🍋‍🟩 Protein 47g / Calorie 702 Recipe (serves 1): -Mix 1 tsp honey, the zest and juice of 1/2 lime, 1 tsp extra virgin olive oil, 1/2 tsp smoked paprika, 1/2 tsp ground cumin and 1/2 tsp garlic powder in a bowl, add the chicken breast and coat evenly, then leave to marinate for at least 15 minutes. -Cook dry brown rice according to packet instructions. Once cooked, stir through 1 tbsp chopped parsley and a squeeze of lime juice while still warm. -Heat a frying pan over medium-high heat, add the marinated chicken and cook for 5 minutes on each side until caramelised and cooked through, then transfer to a board and leave to rest for at least 5 minutes before cutting into cubes. -Optionally, mix 1 tbsp honey, squeeze of half a lime and 1/3 tsp chilli powder, microwave for 20 seconds and mix into the chicken once cooked and chopped for an extra glaze. -Reduce the heat slightly, add 60g sweetcorn to the same pan and cook for 3–4 minutes, stirring occasionally, until lightly charred, then transfer to a bowl. -Add 60g black beans, the charred sweetcorn, 1 1/2 tbsp finely diced red onion and the remaining chopped parsley to the bowl, squeeze over a little lime juice, season lightly with salt and mix well. -Blend 1/2 ripe avocado, 2 tbsp 0% Greek yoghurt, 1 tbsp parsley, 1 tsp garlic powder, the juice of 1/2 lime, a pinch of sea salt and 1–2 tbsp water until smooth and spoonable. -To assemble, spoon the herby rice into a bowl, top with the diced chicken and the corn and bean salad, then finish with the avocado yoghurt sauce. #ricebowl #wholefoods #chickenrecipe #healthyrecipe #highprotein

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