Blackened mango and tomato chicken
One thing cooking from Jamie’s books has taught me is that you can just mix stuff up if you want and you’re OK. The Cooking Police don’t come round and get you if you change stuff. One of the better 15 Minute Meals is Blackened Chicken, so I sorta took inspiration from that but used stuff that I just had. So: couscous (I like couscous) and peas (tinned, because tinned peas are shockingly easy: also, vegetables, which are a good idea); mix them together, lay down a bed on the plate. Then, mango (again, tinned, because fresh mango is such a faff), sun-dried tomatoes, and the blackened chicken exactly as Jamie’s recipe describes it. If you cook the chicken with a little too much olive oil then you can toss the chicken, mango, and sun-dried tomatoes all together with the tiny bit of remaining oil, which is lovely. Delicious dinner.
This approach is just generally a good idea, I think. It’s reasonably healthy (OK, the chicken’s fried, but I’m not perfect), crammed with vegetables and fruit, and thoroughly tasty… and you can put whatever you’ve got in it. Avocado would go well. Drizzle with natural yoghurt if you have any. That sort of thing. I’m not sure this really counts as experimental — it’s just a logical extension of lots of things I’ve already cooked — but it’s certainly nice, and again it’s quick. An ideal filling lunch, I think.