Peri-Peri Chicken Rice Bowls
Spicy, zesty and loaded with flavour.
ChickenHigh ProteinPortugueseAir FryerFakeaway
4
Serves
10m
Prep
20m
Cook
438
Kcal
39g
Protein
50g
Carbs
7g
Fat
£2.38
Per portion
Add to the shop 9 items · approx £9.52
- Chicken breast600 g
- Microwave basmati rice500 g
- Greek yoghurt (0%)240 g
- Peri-peri sauce8 tbsp
- Red pepper2
- Yellow pepper2
- Red onion2
- Lime2
- Fresh coriander1 pack
Already in the cupboard Check before you order
- Smoked paprika2 tsp
- Garlic powder2 tsp
- Olive oil2 tsp
- Salt1 tsp
- Black pepper½ tsp
Kit you'll needAir fryer or frying pan · Microwave · Mixing bowl
Method
- Slice the chicken into strips and toss with half the peri-peri sauce and the paprika, garlic powder, salt and pepper.
- Air-fry or pan-fry the chicken in batches for 10 to 12 minutes until charred and cooked through.
- Slice the peppers and onion, then cook for 5 to 6 minutes until softened.
- Microwave the rice and stir the remaining peri-peri sauce through it.
- Mix the yoghurt with the juice of half the lime and a pinch of salt.
- Divide the rice between the bowls and top with the peppers, onion and chicken.
- Finish with the lime yoghurt, coriander and lime wedges.
Tip: Add cucumber and shredded lettuce for extra crunch.
