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Peri Peri Bowl

By Jason Fung, MD

Peri Peri Bowl

For this recipe, I chose chicken thighs because it is budget-friendly, tender, delicious, and pretty much foolproof.  We’re going to skewer them cause any food on a stick instantly translates to fun and festive.  Paired with a pepper and tomato flavored cauliflower rice, you will surely impress family and friends for a weekend get together...
Prep Time 15 mins
Cook Time 35 mins
Marinate 1 hr
Total Time 1 hr 50 mins
Course Dinners + Mains
Cuisine American, Mediterranean
Servings 4
Calories 569 kcal

Ingredients
  

Peri Peri Marinade

  • 2 red chilis - medium
  • 1 green chili - medium fresh
  • 1 tsp garlic - fresh, miced
  • 1/2 tsp salt
  • 1/4 tsp oregano dried
  • 1 1/2 tsp paprika
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar

Chicken Skewers

  • 24 oz chicken thighs boneless, skinless

Pepper and Tomato Cauliflower Rice

  • 4 tbsp butter
  • 1 orange pepper - medium
  • 1 green onion - medium
  • 1 tbsp tomato paste
  • 1 tsp paprika
  • 16 oz 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.

Nutrition

Nutrition Facts
Peri Peri Bowl
Amount per Serving
Calories
569
% Daily Value*
Fat
 
47
g
72
%
Saturated Fat
 
15
g
94
%
Cholesterol
 
172
mg
57
%
Sodium
 
611
mg
27
%
Potassium
 
811
mg
23
%
Carbohydrates
 
12
g
4
%
Fiber
 
4
g
17
%
Sugar
 
6
g
7
%
Protein
 
27
g
54
%
Vitamin A
 
1801
IU
36
%
Vitamin C
 
132
mg
160
%
Calcium
 
43
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Dinners + Mains, Mediterranean
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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