Peri Peri
Nourish Bowls

These Peri Peri Chicken Nourish Bowls have been on repeat all summer long. This recipe is the perfect combination of balance, flavor, and color which makes this meal so filling and satisfying. Although we love to just devour the grilled peri peri chicken right off of the skewer, they pair so well with side of vibrant purple cabbage salad and golden basmati rice that is flavored with cumin and cilantro. I always make sure to make extra for an easy lunch the next day!

Peri Peri Nourish Bowl Recipe

Servings: 2

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: about 25 minutes

Author: Huma

Peri Peri Chicken Skewers( adjust spiced to your liking):

Red Cabbage Salad

1/3 of a medium-sized cabbage, thinly sliced
1 Persian cucumber, thinly sliced
1 small carrot, thinly sliced
1/2 small red onion, thinly sliced
Dressing: 3 tbsp. lemon juice, 1 tbsp. balsamic vinaigrette (optional), 1/2 tsp. honey, 1 tsp. olive oil, salt/pepper to taste or you can simply use a pre-made vinaigrette dressing of your choice.

Golden Rice (with cumin & cilantro) Rice Cooker Version:

1 cup long grain basmati rice
2 cups water
1/8 tsp. turmeric
1 tsp. cumin seeds
Dash of salt and pepper
1/4 cup chopped cilantro
Bonus(optional): To add on flavor, mix caramelized onion and toasted garlic into the cooked rice!

Simple Peri peri sauce

1/3 cup plain yogurt
3 tbsp.pre-made Peri Peri sauce (Nando's or Target's Good & Gather peri peri marinade)
1 tbsp. olive oil mayo
1 tsp. dried cilantro
Optional: sprinkle of chili flakes
Add 1-2 tbsp. water if you want a thinner consistency

Directions:

In a bowl, combine seasonings, oil, garlic with the diced chicken. Combine to coat well. Refrigerate for at least 30 minutes to marinate (optional). Divide the chicken pieces onto wooden skewers ( try for about 4 pieces per skewer)
Grill on low- medium heat for about 20 minutes ( 10 minutes on each side)
While the chicken is grilling, prepare the salad, rice, and sauce.
- To prepare the rice: Wash and drain the rice thoroughly. Add 1 cup of rice and 2 cups of water to the rice cooker. Sprinkle in ground turmeric, salt, pepper, and cumin seeds. Mix well, cover, and select the cooking button. Once rice is done cooking, mix in your fresh cilantro.
- For the salad, add the veggies to a serving bowl and pour over your pre-made vinaigrette. If you are making my dressing from scratch, add all dressing ingredients (3 tbsp. lemon juice, 1 tbsp. balsamic vinaigrette (optional), 1/2 tsp. honey, 1 tsp. olive oil, salt/pepper) to a small bowl, whisk ingredients, and pour over the veggies. Toss to coat well. Store in the fridge till chicken is done cooking.
- For the sauce: Combine 1/3 cup plain yogurt, 3 tbsp.pre-made Peri Peri sauce, 1 tbsp. olive oil mayo, 1 tsp. dried cilantro, sprinkle of chili flakes(optional) in a bowl and stir well.
Assemble the nourish bowl: Fill 1/4 of your plate with rice, 1/4 of your plate with chicken, 1/2 your place with salad, and pour over a tbsp. of your dressing. Enjoy!