Ancho honey chicken bowls

Name: Ancho honey chicken bowls
Cook time: 20 min
Yield: 1

with charred corn and cauliflower bulgur

Ready in around 20 mins

RECIPE FACT:

Ancho chilli is mild in heat and has a fruity raisin flavour. It is one of the most common spices in Mexican cuisine.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

Boil the kettle.
1. TO COOK THE BULGUR WHEAT:

Place boiling water from the kettle into a pot, season with salt and bring up to the boil over a high heat. Once boiling, add the bulgur wheat and cook for 7-8 mins until cooked through. Drain well into a sieve.
2. TO PREPARE THE CHARRED CORN AND SPINACH:

Cut the cauliflower into small bite sized pieces. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the cauliflower, season with salt and cook for 2-3 mins. Add the corn, season with salt and cook for a further 4-5 mins stirring occasionally to create a char. Remove from the pan into a salad bowl with the baby spinach. Add the bulgur wheat, pour in the tomatillo salsa and toss to combine.
3. TO COOK THE ANCHO CHICKEN:

Remove the free-range chicken breast from its packaging and pat dry with a paper towel. Cut the chicken breast into 1 cm slices. Wipe out the pan, respray with oil and place back over a medium-high heat. Once hot, add the chicken, season with salt and cook for 3-4 mins or until cooked through. Add the honey and ancho glaze to the pan tossing the chicken in the sauce to coat well. Cook for 30-60 secs.
TO SERVE:

Spoon the charred corn and cauliflower bulgur into a bowl and top with ancho chicken. Dollop with avocado crema and sprinkle over toasted pepitas.