Print

Chicken Peri Peri Bowls

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

Scale

For the Peri Peri Chicken:

  • 500 g (1 lb) boneless chicken thighs or breasts

  • 3 cloves garlic, minced

  • 2 tablespoons olive oil

  • 12 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.

Notes

✔️ 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.