Chilli Oil Chicken Bowl

For those who like it hot! Like everyone, I'm constantly trying to find different ways to eat healthily without sacrificing taste, and this chilli chicken bowl does just that. I've used my homemade chilli oil to douse the chicken thighs and sweet potato in, and cooking them together optimises the flavour sharing in the dish. Chilli oil is really easy to get hold of at supermarkets but I would recommend making your own as it's very simple to prepare and it comes in really handy when cooking; you can drizzle over pasta, a stir fry or meat to add some extra heat. I've served mine with some lovely lambs lettuce and half an avocado for some greenery!

Serves 2


4 chicken thighs, skinless and boneless

1 sweet potato, washed and chopped into squares

1 avocado

1 tsp smoked paprika

Chilli oil, homemade or shop bought

A handful of pumpkin seeds, toast

A lemon, for squeezing

Salt and pepper


Turn the oven to 180C.

Place the chicken thighs and sweet potato in a baking tray, drizzle over a generous portion of chilli oil, sprinkle with the paprika and season. Combine using your hands. Once the oven is hot put the tray in the oven for 20 minutes.

Take the tray out of the oven and give it a good shake to mix up the contents. Put back in the oven for 10-15 minutes until everything is nicely browned.

Meanwhile toast the pumpkin seeds over a low heat in a dry pan and begin to plate up the bowls with big handfuls of lambs lettuce. Halve the avocado and cut into strips, place in the bowl and dust with smoked paprika.

Once the chicken and sweet potato is ready, take out of the oven and slice the chicken roughly on a chopping board. Arrange the chicken and potato in the bowl, sprinkle over the toasted pumpkin seeds, a drizzle of chilli oil (if you're brave enough!) and a good squeeze of lemon. Serve immediately.

If you want to make this for lunch, simply allow the chicken and sweet potato to cool before arranging in your lunch box.