Solo: Jalapeno Chicken Bowl

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Solo: Jalapeno Chicken Bowl

Spicy bowl of chicken in a tomato sauce with smoked jalapenos and courgettes, topped with mature cheddar. Roasted broccoli on the side.

Ingredients to serve 1

  • 1 x chicken breast – dice (1cm)
  • 20g x cheddar cheese – grate coarsely
  • 1 x tomato – dice (1cm)
  • ½ tbsp x tomato paste
  • ¼ x onion – peel & chop finely
  • ½ clove x garlic – peel, grate & chop
  • 3g x fresh coriander – pick leaves & chop
  • 1 x courgette – dice (½cm)
  • 1 x Brenda’s smoked jalapenos – dice (1cm)
  • ¼ x broccoli – cut into florets
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • tin foil (from your pantry)


Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Broccoli: Place the broccoli florets on a tin foil lined baking tray in a single layer. Drizzle with olive oil and season with salt and pepper, then roast it in the oven for 10-12 minutes until cooked, but still a little crunchy and slightly charred.

Step 3

Chicken mix: Drizzle some olive oil into a large frying pan on a medium-high heat. Cook the onion with a little salt for 5 minutes, until softened. Add the garlic, tomato paste, chicken and courgettes. Mix well and cook for 2 minutes. Add the tomatoes and jalapenos and cook for another 8-10 minutes until the chicken has cooked through.

Step 4

Serve the chicken in a bowl, topped with coriander, a crack of black pepper and cheddar cheese. Serve the roasted broccoli on the side.