Lime rice and chicken bowl

Recently I started to miss blogging again. You may or may not have noticed that I haven’t posted anything since May. The break started in a non-intentional after we came back from a long holiday and I found out my husband deleted all the pictures in the SD card, half of which I was planning to use for future posts. Some tears were shed and my motivation plummeted, “who cares anyway” “it’s not like I have a reader following”.

Having a blog as a hobby brings me so much enjoyment but it also comes with loads of pressures as it can be expensive and seemly unrewarding. Social media is the biggest culprit when I felt it was a constant reminder of things you are not doing: Read more! Exercise more! Eat more Kale! Get more readers for your blog! The constant feeling of guilt for not doing these things stops you from enjoying the things you are actually doing.

This week however something happened, I got given a huge marrow as a present and had to find creative ways to cook it. I decided to cook it with butter and corn and added it to my rice for lunch, as soon as I plated this up I started to think about how I could style it and share it on the blog.

I must say I got a little rush.

It was tasty, simple, nourishing and uncomplicated.

It’s honestly really nice to be back. No pressure though.

1/4 cup basmati rice

1 garlic clove, crushed and chopped

1/2 cup Marrow, cut into small cubes

1/2 cup sweetcorn

Handful of chopped spring onions

2 tbsp butter

Lime

coriander to garnish

Chicken breast

Salt and pepper

1. Preheat oven to 180c. Zest and squeeze the lemon juice. Use juice only to season chicken, season with salt and pepper. Roast in oven for 20-30 minutes

2. Add garlic with a splash of oil to a pan, cook for 30 seconds over medium heat, then add the rice with a pinch of salt and lime zest. Stir for 30 seconds.

3. Add boiling water so it cover the rice plus an inch. Reduce heat and leave it to cook uncovered until all the water has evaporated.

4. Add butter to a hot pan, add marrow and sweetcorn and fry for 3-4 minutes, stirring constantly, season to taste and add spring onions before serving it.

5. Once the chicken is cooked, shred it to serve with the rice and cooked marrow