Honey Chipotle Chicken Bowl

Ingredients

• 180g (6.5 oz) chicken breast, in 2cm / 3/4in cubes
• 70g (1/3 cup) white rice, dry
• 15g (2 tsp) honey
• 70g (1/3 cup) black beans, drained
• 40g (1/4 cup) corn
• 30g (2 tbsp) Greek yogurt, 0%
• 2 tsp (10ml) olive oil
• 140ml (generous 1/2 cup) water, for the rice
• 1 tsp chipotle paste, 1 tsp smoked paprika, 1/2 tsp fine salt
• Juice of 1/2 lime

Method

1. Cook the rice in the 140ml water: boil, cover, lowest heat 10 min, rest 10 min.
2. Stir the honey, chipotle paste, paprika and lime juice together in a cup.
3. Pat the chicken cubes dry, season with the salt and sear in the oil over high heat 5-6 min until browned and 74C / 165F.
4. Take the pan off the heat before the glaze goes in - honey scorches on a searing-hot surface.
5. Pour the glaze in and toss 1 min on the residual heat until every piece is lacquered.
6. Warm the beans and corn in the same pan for 2 min.
7. Serve over the rice with the yogurt spooned on to cut the heat.