Peri Peri Bowl
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Unrated
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Prep Time
1 hr 15 mins
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Cook Time
35 mins
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Total Time
1 hr 50 mins
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Servings
4 servings
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Calories
48725 kcal
Peri Peri Bowl
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This peri peri bowl combines delicious seared chicken skewers with crispy cauliflower rice. It makes my senses explode with it's charred and spicy goodness.
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Ingredients
Peri Peri Marinade:
- 2 red chile peppers medium
- 1 green chile peppers medium, fresh
- 1 teaspoon garlic minced, fresh
- ½ teaspoon salt
- ¼ teaspoon oregano dried
- 1 ½ teaspoons paprika
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
Chicken Skewers:
- 24 ounces chicken thighs boneless, skinless
Pepper and Tomato Cauliflower Rice:
- 4 tablespoons butter
- 1 orange bell pepper medium
- 1 green onion medium
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 16 ounces cauliflower rice
Instructions
- Using the broil function of your oven (alternatively, you can use the grill), roast the chili peppers until charred. Set aside.
- In a saucepan, add garlic, salt, and spices. Add oil and vinegar. Turn heat on to medium and simmer for 2-3 minutes.
- Remove from heat. Add chilies to the oil and allow to steep until cool.
- Transfer to a blender or food processor and pulse until pureed and homogenous.
- If using wooden skewers, soak in water for at least one hour. In a ziplock bag, add chicken pieces, then cover with marinade.
- Seal and refrigerate to marinate for at least one hour, a maximum of 24 hours.
- Skewer chicken pieces.
- Grill over coals, basting with marinade leftover in the ziplock bag. Alternately, place a griddle pan in the oven and preheat to 400 degrees Fahrenheit. Once the oven is at temperature, set timer for 6 minutes. Take the griddle pan out and cook the chicken on the dry griddle pan until seared on both sides. Transfer the chicken to a baking sheet, return to the oven, and roast for 10-15 minutes or until cooked through. Baste halfway with marinade leftover in the ziplock bag.
- In a skillet over medium heat, melt the butter. Saute bell pepper and white tips of the green onion until aromatic (save the green sections for plating.)
- Add tomato paste and paprika. Swirl to combine and to toast slightly or for about 30 seconds.
- Add cauliflower rice. Mix well. Continue to cook until dry.
- Plate with cauliflower rice on the bottom, chicken on top, and topped with remaining green onion slices.
Notes
- This makes a total of 4 servings of Peri Peri Bowl. Each serving comes out to be 487.25 Calories, 37.5g Fats, 7.25g Net Carbs, and 32.13g Protein.
Nutrition Information
Show Details
Calories
487.25kcal
(24%)
Fat
37.5g
(58%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 48725 kcal
% Daily Value*
| Calories | 487.25kcal | 24% |
| Fat | 37.5g | 58% |
* Percent Daily Values are based on a 2,000 calorie diet.
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