Smoky Chipotle Chicken Bowl with Charred Corn Quinoa, Feta and Lime

These mexican inspired chicken bowls are full of so much flavour. They are super healthy and also very preppable for the weekend ahead. In fact, I think they taste better after a night or two in the fridge.

(Serves 3 - £2.68 per serving)

1. Marinade 6 boneless and skinless chicken thighs in 1/2 tbsp chipotle flakes, 1/2 tbsp smoked paprika, 1/2 tbsp cumin, 1/2 tbsp coriander, 1/2 tbsp oregano, 2 crushed garlic cloves, the juice and zest of a lime and 1 tbsp olive oil. Mix well and set aside at room temperature for half an hour.
2. Rinse 200g quinoa in cold water. Add to a saucepan with 500mk chicken stock and simmer for 8 mins until cooked. Drain well and leave to steam in the pan.
Meanwhile char 4 corn on the cob in a frying pan, on the bbq or in the air fryer in a little oil and some seasoning until charred on all sides. Set aside to cool.
3. Chop 2 red onions into wedges and 2 red peppers cut into chunks. Add to a bowl with 1/2 tbsp olive oil and some seasoning. Air fry for 10-15 mins until charred or roast in the oven at 200C until charred.
4. Pan fry the chicken thighs in a nonstick pan in 1 tbsp olive oil over a medium/high heat until golden and caramelised on both sides. Turn down the heat and continue to fry the chicken thighs until cooked through, turning every now and then. (Alternatively air fry). Once cooked allow to rest covered in foil for 5 mins.
5. Meanwhile, slice the kernels off the corn on the cobs and add to the cooked quinoa with the charred veg and a can of drained and rinsed black beans. Add a bunch of roughly chopped coriander and the juice and zest of a lime to the quinoa. Taste and adjust the seasoning to taste (I usually add salt).
6. Spoon the quinoa into bowls, top with the thighs and crumble over some feta. Serve with more lime wedges.