Spicy crispy chicken bowl

✔️Lactose-free

There are days when you just want a cozy, comforting bowl that instantly makes everything feel a little calmer. This recipe does exactly that! Tender pumpkin, crispy chicken and refreshing cucumber come together in one warm and nourishing meal. A simple dish that feels like a gentle treat to yourself!

Ingredients

Pumpkin

• 250 g pumpkin

• 0,5 tsp salt

• A pinch of black pepper

• 500 ml boiling water

Chicken

• 250 g chicken breast

• 1 tsp paprika

• 1 tsp salt

• 1 tsp black pepper

• Sweet chili flakes - amount to taste

• 0,5 tsp ginger powder

• 1 tsp garlic

• 0,5 tsp turmeric

• A drizzle of olive oil

• 1 egg

• 3 tbsp flour

• 100 g cornflakes

• A drizzle of sunflower oil

Rice

• 200 g rice - Tilda Jasmine rice

• 500 ml boiling water

• 1 tsp salt

• 0,5 tsp black pepper

Toppings

• Cucumber

• Sriracha mayo

Instructions

1. Cut the pumpkin into small pieces and place them in a pot. Add the boiling water, salt and pepper. Cover the pot and let it cook on low heat for 20 minutes until soft.

2. Slice the chicken breast into strips and season with the spices and olive oil.

3. In one bowl, wisk the egg. In another bowl, add the flour. In a third bowl, crush the cornflakes into small pieces.

4. Dip each chicken strip first in the egg, then in the flour and finally in the crushed cornflakes. Place the chicken in the air fryer and lightly dab the top with sunflower oil.

5. Air fry for 20-25 minutes at 190 degrees, flipping after 10-12 minutes so both sides get crispy.

6. Add the rice, boiling water, salt and pepper to a pot. Cover and cook until the rice is done.

7. Add the rice to a bowl, top with the crispy chicken, cooked pumpkin and sliced cucumber. Drizzle with sriracha mayonaise.