Tender grilled chicken coated in smoky Peri Peri marinade, served over fluffy rice with fresh veggies and creamy sauce — this is a flavor-packed, meal-prep-friendly bowl you’ll want on repeat!

Ingredients:
(Serves 4 bowls)

For the Peri Peri Chicken:

500 g (1 lb) boneless chicken thighs or breasts
3 cloves garlic, minced
2 tablespoons olive oil
1–2 tablespoons Peri Peri sauce (adjust to heat preference)
Juice of 1 lemon
1 teaspoon smoked paprika
1/2 teaspoon oregano
Salt and pepper, to taste

For the bowls:

2 cups cooked rice (white, brown, or lemon rice)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 red onion, thinly sliced
1/2 cup corn (fresh or thawed frozen)
Fresh cilantro or parsley, for garnish
Lemon wedges, for serving

For the creamy Peri Peri drizzle (optional but SO good):

1/2 cup Greek yogurt or mayo
1 tablespoon Peri Peri sauce
1 teaspoon lemon juice
Salt to taste

Instructions:

1. Marinate the chicken:

Mix garlic, olive oil, Peri Peri sauce, lemon juice, paprika, oregano, salt, and pepper in a bowl.
Add the chicken and toss to coat. Let marinate for 30 minutes to 2 hours (or overnight for extra flavor).

2. Cook the chicken:

Grill or pan-sear chicken over medium-high heat for 4–6 minutes per side, until nicely charred and cooked through.
Let it rest for a few minutes, then slice into strips.

3. Build your bowls:

Start with a base of rice.
Top with chicken, cherry tomatoes, cucumbers, red onion, and corn.
Drizzle with creamy Peri Peri sauce.
Garnish with fresh herbs and lemon wedges.

Tips & Variations:
✔️ Swap rice for couscous, quinoa, or even salad greens for a low-carb option.
✔️ Add avocado slices or grilled bell peppers for extra richness.
✔️ Make it a wrap! Toss everything in a warm flatbread for an epic handheld version.
✔️ Use store-bought Peri Peri sauce (like Nando’s) or make your own if you want more control over the spice.

Want a quick homemade Peri Peri sauce recipe too — from scratch with chili, garlic, and herbs? 🌶️🔥 I can drop that next!