Way back in January, I told you what you could expect from this little slice of internet. One of those things was a new feature called ‘Tales from my Kitchen Garden’. It was highly dependent on if I could actually grow anything, but here we are. Starting veg beds hasn’t been an easy process, at all. Firstly, the weather at the beginning of spring was so up and down, I thought I’d never be able to plant things outside…so, so cold. I had to build my beds from scratch, then wheelbarrow in 150 litres of compost, wait for all of my wonderful things to grow from seed. Then wait and wait, you need so much patience to be a gardener. But then all of a sudden, things start to germinate and one day you’ll have nothing but a tiny seedling and the next, a real life radish.
Three of the elements in this dish were grown in my very own garden; and I don’t think I have ever felt more accomplished. The spinach, radish and basil have all been picked fresh from the dirt. Growing your own food is super rewarding, because the flavour is nothing like you will get in the shops. Even if you only have a balcony or small patch, you can grow all of these things in tubs. This is super, duper simple, the main thing you have to do is chop. You can adapt it however you wish and it would be great for work.
Prep time: 10 mins
Cook time: 30 mins
- 8 chicken mini fillets
- 60ml sweet chilli sauce
- 1 pack of microwave brown rice
- 1 carrot, grated
- 2 large handfuls of frozen edamame, thawed
- 2 large handfuls of spinach
- 2 large handful of mixed salad leaves
- 6 inch section of cucumber, roughly chopped
- 4 radish, thinly sliced
- 1 red and 1 green pepper, finely sliced
- Herbs of your choice
- Salt and pepper
- Sesame seeds to sprinkle (optional)
- Pop your chicken in a tin foil make shift packet and cook on 200c for 30 minutes, once cooked, shred with two forks and mix with 60ml of sweet chilli sauce.
- Ping your rice.
- Assemble your bowl however you wish, season to taste.