Friday, 13 June 2014

Chilli Chicken Bean Bowls

Have you heard of Uniform Dating? For those who don't know they are a dating website and whilst I didn't meet my B via there, in these modern times I think dating sites are a great idea to find people with shared interests without having to hang around a bar trying to catch someones eye or some dingy pub batting off the undesirables! I have had my fair share of that and I am so glad to have settled down now! Anyway over the past few months Uniform Dating have been working with Chef Michael Caines to create a new Uniform Foodies dating app, featuring his recipes - and as of today it has my Chilli Chicken Bean Bowls too! It goes live today so do check it out! Its currently only 69p to download in the app store!

Whilst I am not a Nurse, outside of blogging I actually work in a hospital and up until very recently worked as a Healthcare Assistant alongside the Nurses on a busy medical ward, and for my Uniform Foodies recipe challenge I of course chose to create a Nurses favourite meal – which following a national survey by Uniform Dating was salad! (I wont mention how quickly a box of chocolates or biscuits will disappear in when left at the desk!) 

For my salad I wanted to keep it simple but special as when you are working shifts around the clock and often lack time to create something tasty the instant noodle packs become far too appealing – so when planning my salad for the challenge I decided to go with some lean protein – chicken breast and lots of veggies for replacing all those vitamins lost during a busy shift along with some carbs in the form of a tortilla wrap that forms the base of the meal too and kidney beans for extra protein! Its also quick to assemble with fairly normal ingredients to find and can be prepared in advance around your life!

By making my salad a little spicy plus the idea to eat with your hands if desired, you can potentially eat this with your loved one (who you might perhaps find on Uniform dating!) and turn on a bit of caveman instinct getting a little dirty by breaking off chunks of the crispy tortilla to scoop the filling out or simply enjoy by yourself and save the leftovers for lunch the next day! Either way its quick, tasty and super easy to make!

Serves 2


2 tortilla wraps
Spray oil

375g Chicken breast diced into ½ inch chunks
½ red onion finely sliced
120g cooked kidney beans
1 spring onion, finely sliced
2 garlic cloves, minced
2 tsp Lime juice
1 tsp cumin seed
2 tsp Smoked paprika
½ tsp chilli powder
1 tsp ground coriander
½ Yellow pepper sliced
20g coriander leaves shredded – save the stalkier parts to put with the chicken
6 outer leaves Romaine lettuce
1/6th Cucumber, halved cored and finely sliced
1 salad Tomato
Salt and pepper
4 heaped tbsp sour cream
Olive oil

Start in advance by making the ‘taco bowls’. There are a few different methods I found on the internet but I used one of our large cereal bowls. Spray with oil soften the wrap in the microwave for about 20 seconds to make pliable and shape around the upturned bowl. Place on a baking tray (it will be easier to get our the oven!) and cook in a hot oven – about 200o for about 10 minutes, until lightly browned and crispy. Allow to cool fully and if not using straight away store in a food bag or air tight container.

Marinade the chicken in a bowl with the lime juice, smoked paprika, chilli powder, cumin, ground coriander, season with salt and pepper and add a teaspoon of olive oil and mix well.

Heat 1 tbsp of oil in a frying pan, sauté the onion until lightly browned, add the chicken and brown on both sides before adding the pepper, fry for a further 3-4 minutes then stir through the beans and tomato slices, cook for a further 3-4 minutes or until the tomato is starting to break up, stir through the spring onion and coriander stalks then turn off the heat and put to one side.

By hand, halve the romaine leaves through the middle. Use the top parts to garnish your taco bowl and finely chop the remainder. Place in a bowl with the cucumber slices and most of the fresh coriander.

Add to the bowl the warm chicken mixture, toss together and fill the taco bowls. Top each bowl with 2 tablespoons of the sour cream and a little remaining coriander to garnish.

My spicy Chilli Chicken Bean Bowls were great fun to make and to eat! I constantly try new things and it ticked the boxes with a tongue tingling chilli kick! Its healthy, affordable and of course very tasty! Don't forget I am on twitter under @anneskitchen and you can also check out other #Uniform foodies on there too!

I am sending my recipe over to this months Cooking with Herbs challenge, held by Lancashire Food this month:

Disclaimer: I received vouchers to cover the cost of ingredients and my time developing the recipe for Uniform Dating


  1. What a FAB recipe Anne and as a salad lover, this ticks all the boxes for me! Karen

  2. This is definitely the kind of meal I'd love. I use tortilla wraps a lot but have never made them into taco bowls. It's something I'd like to try.

  3. Thanks for linking up with Cooking with herbs, sounds a quick and easy recipe

  4. Brilliant recipe! I am definitely bookmarking this. I once had a curry in a pub which was served in a tortilla bowl and it was one of my favourite meals out ever - didn't realise they were so simple to try at home! Awesome that you have a recipe on an app too, well done!


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